Ingredients

• 1 lb / 454 g Imperial Wagyu Ground Beef (75/25)

• 6 tenderstem broccoli stalks (stems sliced thin, florets halved)

• 1 tbsp / 8 g fresh garlic, minced

• 1 tbsp / 6 g fresh ginger, finely shredded

• 1–2 red chilies, sliced

• ½ spring onion, sliced on a bias

• 2 tbsp / 30 ml light soy sauce

• 1 tbsp / 15 ml dark soy sauce

• 2 tbsp / 30 ml oyster sauce

• 1 tsp / 4 g golden caster sugar

• As needed fresh coriander (for garnish)

Method

1. Sear: Place the Wagyu in a cold pan and turn the heat to medium-high. Do not add oil. Break the meat into large chunks and let them sit for 3 minutes without touching them to get a dark, crispy crust.

2. Drain: Break the meat down until fully browned. The pan will have a lot of fat. Drain all but 1.5 tablespoons of the fat so the sauce sticks to the meat instead of becoming greasy.

3. Aromatics: Push the beef to the edges and add the ginger and garlic to the center. Fry for 60 seconds until the garlic is golden.

4. Sauce: Add the sugar, light soy, dark soy, and oyster sauce. Stir everything together until the sauce thickens and coats the meat.

5. Broccoli: Toss in the broccoli stems and florets. Stir-fry for 2–3 minutes until the broccoli is cooked but still has a bite.

6. Finish: Add the red chilies and spring onions in the last 30 seconds of cooking.

7. Serve: Plate immediately over white rice and garnish with coriander.

Additional Notes

• Garnish: I used parsley, but you can use whatever you want to top it off.

• Extras: I added sesame seeds and chili crisp at the end; both of these are optional.

• The Beef: Cook the beef until it’s nice, browned, and crispy. This might take longer than you think, so have patience with it to get that texture right.