Photo of Beef and broccoli stir-fry by WW

Beef and broccoli stir-fry

PersonalPoints™ per serving
Total Time
30 min
15 min
15 min
This classic Chinese recipe can be made in less time than it takes to order take-out. Serve with rice, noodles or large lettuce leaves for lettuce wraps.



2 tbs

Lean beef sirloin steak

400 g, (Buy 500g) fat trimmed, thinly sliced

Canola oil

2 tsp

Chicken stock cube

½ individual, add 1 cup (250ml) boiling water


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


  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.