Beef and broccoli stir-fry
2
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
This classic Chinese recipe can be made in less time than it takes to order takeaway. Stir-frying is all about layering flavour. Cooking the broccoli in the pan after browning the beef coats it with the flavourful caramelised bits from the pan bottom as it steams. Adding aromatics like ginger, garlic and red chilli flakes to the pan just before tossing all the ingredients together allows the flavours to really bloom and come together. Serve this stir-fry over rice or rice noodles.
Ingredients
Cornflour
2 tbs
Beef sirloin steak, raw
400 g, (Buy 500g) fat trimmed, thinly sliced
Canola oil
2 tsp
Chicken stock cube
½ individual, add 1 cup (250ml) boiling water
Broccoli
400 g, cut into florets
Fresh ginger
3 tsp, finely grated
Crushed garlic
2 tsp
Dried chilli flakes
¼ tsp
Reduced salt soy sauce
2 tbs
Instructions
1
On a plate, combine 1½ tablespoons cornflour and season with salt. Add beef and toss to coat.
2
Heat oil in a large non-stick wok or large frying pan over medium-high heat. Add beef and stir-fry for 4 minutes or until lightly browned and cooked through. Transfer to a bowl with a slotted spoon
3
Add ½ cup stock to same pan. Stir to loosen any bits of food on base of pan. Add broccoli. Cover and stir-fry for 3 minutes, sprinkling with a tablespoon water if needed, until broccoli is almost tender crisp. Uncover pan and add ginger, garlic and chilli and stir-fry for 1 minute or until fragrant.
4
In a cup, stir together ¼ cup (60ml) water, soy sauce, remaining stock and remaining cornflour until blended. Stir into pan. Reduce heat to medium-low and bring to a simmer. Simmer for 1 minute or until slightly thickened.
5
Return beef and accumulated juices to pan and toss to coat. Serve.
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