KS 3 & KS 4
Design and Technology- Food Technology;
Cross-curriculum learning - Citizenship, History and Geography
Broccoli Beef in Oyster Sauce
Download Lesson Plan (Full Updated Version)
- 250g rump steak (thinly sliced)
- 50g broccoli florets
- 1 small carrot (thinly sliced)
- 3 tbsp of Lee Kum Kee Premium Oyster Sauce
- 1 tbsp Lee Kum Kee Pure sesame oil
- 1 tbsp cooking oil
- 2 tbsp water
1) Marinate the thinly sliced rump steak with 1 tbsp of oyster sauce and sesame oil, set aside.
2) Blanch broccoli florets and sliced carrot for 2 minutes in boiling water, drain and set aside.
3) Stir fry beef in 1 tbsp of oil in medium heat for 2 minutes.
4) Add vegetables, 2 tbsp of oyster sauce and water, cook for further 3 minutes or until cooked through, then serve.
A. Activity Plan
- How to make a popular Chinese cuisine;
- Use various seasoning sauces e.g. oyster sauce, sesame oil which are common in Asian cuisines;
- Learn cooking techniques – stir-frying and marinating;
- Learn to use a wok;
- Increase cultural understanding through learning about Chinese cuisines, utensils like wok and eating culture
B. Popular ingredients in Chinese dishes
Chinese Broccoli (Chinese Kale / Gai Lan)
In Chinese cuisines, Chinese broccoli is very popular. Chinese broccoli have small stems and green heads (which are actually flowers), and lots of leaves. It's a great vegetable to stir-fry, but you can also steam or boil it in the same way as normal broccoli.
C. Chinese Sauces
Oyster sauce is made with oyster extracts from oysters. Lee Kum Kee Premium Oyster Sauce originated since 1888 made with oyster extracts from the finest oysters. Use it as an all-purpose seasoning sauce to uplift the umami taste of meat and vegetables. Traditionally used as a marinade, it is a seasoning for stir-fries, as a condiment for many Chinese dishes.
Lee Kum Kee's Sesame Oil is used as a flavour enhancer in Chinese cuisine, making it a staple oil in Chinese kitchens. The oil which is manufactured from sesame seeds has uses in alternative medicines as a source of vitamins, minerals and role in controlling blood pressure.
D. Preparation and Cooking techniques
1. Marinating technique
Marinating technique is very important in cooking Chinese dishes. Marination is the process of soaking foods in a seasoned liquid before cooking. It is commonly used to add flavor to the food and to tenderize tougher cuts of meat. The process may last min or days. Different marinades are used in different cuisines.
In Chinese cuisines, oyster sauce and soy sauce are quite common in marinating meat.
Stir-frying is a technique that when properly executed, foods can be cooked in minutes in very little oil so they retain their natural flavours and textures. Stir frying is a popular Chinese cooking technique for preparing food in a wok: chao. The chao technique is similar to the Western technique of sautéing. A small amount of cooking oil is poured down the side of the wok, followed by dry seasoning e.g. ginger and garlic, then at the first moment the seasoning can be smelled, meats are added and agitated.
Sautéing is a method of cooking food that uses a small amount of fat in a shallow pan over relatively high heat. Ingredients are usually cut into pieces or thinly sliced to facilitate fast cooking.
Blanching is a cooking technique wherein food usually a vegetable or fruit, is plunged into boiling water, removed after a brief, timed interval, and finally plunged into iced water or placed under cold running water or just put aside.
This technique is often used to cook and soften vegetables that might turn bitter (such as broccoli) when cooked with other techniques, and it is also useful to let the vegetables maintain their shape, texture and vivid colours. In fact, this quick hot-cold alternation slows enzymes that would corrupt the vegetable in the cooking process.
E. Cooking tools
A most useful and versatile piece of equipment, the wok may be used for stir frying, blanching, deep-frying and steaming foods.
A wok is a versatile round-bottomed cooking vessel originating in China. It is used especially in East and South-East Asia.
The most common materials used in making woks today are carbon steel and cast iron. Although the latter was the most common type used in the past, cooks today tend to be divided on which woks are superior, i.e. carbon steel or cast iron.
F. Story behind the dishes
Oyster sauce was created in 1888 in Nanshui, a small village near the estuary of the Pearl River in Canton, China by Lee Kum Sheung. He was the inventor and founder of company (Lee Kum Kee). He was originally a peasant, but his entrepreneurial spirit led him to upgrade his business and open a small tea house which also sold boiled oysters. The recipe for the sauce was actually created by chance: one day, he went out in a rush and forgot to turn the fire where the oysters were boiling off. When he came back, the oysters in the pot had burned and turned black. However, despite the unsatisfactory colour of those unlucky oysters, a delicious smell was coming out of that pot. It was this accident that marked the birth of oyster sauce.
Later that year, Lee Kum Sheung founded the Lee Kum Kee Oyster Sauce House. Lee Kum Kee's early products included oyster sauce and shrimp paste. In 1902, Lee Kum Kee relocated to Macau and expanded its sales network to Hong Kong and Guangzhou. Nevertheless, because of the relatively high price, oyster sauce was not consumed by Hong Kong citizens on a daily basis until early the 1980s. Therefore, the company put more effort to expand overseas markets, especially among Chinese migrants abroad, entering the US market and founding factories all over the world. Headquarter today is located in Hong Kong, and they coordinate production and sale of over 220 sauces worldwide!