UBS In Person Cooking Class: Beef & Broccoli Fried Rice (veg option avail)

*Class is In Person* Join our class today in honor of National Chinese Takeout Day & learn how to make beef and broccoli, fried-rice style! NOTE: This event is for UBS employees only. Be sure to register using your ubs.com email address. This event is optional and not firm-mandated. Please note our attendance policies: Sign Ups: Eventbrite sign-ups are limited to two in-person class sign ups per week per person. No-Shows: Please cancel if you are unable to attend or you will be marked as a ‘no show’. After five no-show’s without notification, access to further classes will be paused for 30 days. Cancellations: Cancellations made more than 24 hours before the scheduled class will be refunded the class fee and applicable taxes, no refund can be issued on Eventbrite fees. Cancellations made within 24 hours of the class are non-refundable. Vegetarian Option: Tofu Beef and Broccoli Fried Rice Serves 4 Beef 1lb flank steak, sliced thinly against the grain 1/4 tsp baking soda 1 tbsp soy sauce 1 tsp cornstarch Sauce 3 tbsp oyster sauce 2 tbsp soy sauce 1 ½ tbsp chicken stock 1 tbsp Shaoxing wine 1 tsp dark soy sauce ½ - 1 tsp toasted sesame oil ½ - 1 tsp brown sugar Fried Rice 2 large eggs, lightly beaten 1 small head broccoli, cut into bite-sized florets, blanched and dried ½ yellow onion or red bell pepper, sliced ¼” strips optional 3 - 4 tbsp neutral cooking oil, divided 2 - 4 cloves garlic, minced 4 cups day-old cooked jasmine rice Kosher salt and ground white or black pepper 1 tbsp toasted sesame seeds 1. Velvet the Beef: In a bowl, toss the sliced beef with baking soda, 1 tbsp soy sauce, and cornstarch. Let sit for 15 minutes at room temperature to tenderize beef. 2. Make the Sauce: Combine sauce ingredients, starting with the smaller amounts listed for sugar and sesame oil. Taste and adjust to your liking, adding more sugar, sesame oil, or any of the other ingredients. 3. Scramble the Eggs: Lower heat to medium and add 1/2 tbsp oil. Pour in the eggs, softly scrambling them until just set. Remove and set aside on a large plate or platter. 4. Sear the Beef: Heat 1 tbsp oil in a large wok or skillet over high heat. Add one batch of beef in a single layer; do not overcrowd. Let it sear undisturbed until well browned, about 1 - 2 minutes. Flip and cook for 30 - 60 seconds more until just cooked through. Remove the beef to the plate with the egg. Repeat with remaining beef. 5. Cook the Vegetables: Turn heat back to high, add 1/2 tbsp oil. Toss in the broccoli and onions or pepper, if using. Stir-fry for 2-3 minutes until bright and crisp-tender. Remove and set aside with the beef. 6. Fry the Rice: Add the remaining 1 tbsp oil to the wok. Toss in the minced garlic and cook for 10 seconds until fragrant. Add the cold rice, breaking up clumps with a spatula, and toss vigorously to coat in oil. Press the rice down and cook undisturbed for 2–3 minutes, until sizzling and starting to brown on the bottom. Flip the rice in large chunks and continue cooking until toasted on remaining side. Toss well. 7. Dress and Combine: Slowly pour about ¾ of the sauce around the edges of the pan over the rice and let caramelize. Toss rice and taste; if you prefer a saucier texture, repeat dressing process with remaining sauce. Once sauced, return beef, vegetables, and scrambled eggs to the rice and fold everything together. Cook 1-2 minutes until heated through and well incorporated. Season to taste with salt and pepper. Serve immediately, garnished with sesame seeds.