Beef & Broccoli Stir Fry
Jump to recipe
This is a classic combination of meat and vegetable. Cooked in a rich sauce and served over rice it makes for both a delicious and a nutritious meal.
Beef & Broccoli Stir Fry
Category
Asian
Prep Time
20 minutes
Cook Time
15 minutes
Total Time
35 minutes
Ingredients
- Sauce
- 1¼ cups water
- 2 tbsp cornstarch
- 1 tsp sugar
- 1 tsp sesame oil
- 1 tsp salt
- 3 tbsp soy sauce
- 2 tbsp Chinese cooking wine (Shaoxing wine) or dry sherry
- ¼ tsp Chinese five spice powder (Note 2)
- ¼ tsp tsp black pepper
- Stir Fry
- 4 – 5 cups broccoli florets (about 1½ heads of broccoli)
- ½ onion, chopped
- Oil – I prefer peanut
- 2 garlic cloves, crushed
- 2 tsp fresh ginger, grated
- 1 – 1.5 pounds beef steak
- 6 servings rice
Instructions
- Combine the water and cornstarch in a bowl and whisk to combine. Then add the remaining sauce ingredients and stir through.
- Slice the beef into ¼” thick slices. Place the beef and a ¼ cup of the sauce into a bowl and set aside.
- Steam or par boil the broccoli until it’s just beginning to get tender.
- Start your rice – I like to add beef bouillon or base to the rice water.
- Heat 2 tbsp of oil in a wok (or heavy based fry pan) over high heat.
- Add the beef and sear quickly until browned. Then remove from the pan and set aside.
- Heat the remaining 2 tbsp of oil into the wok, and add the onion; cook until soft and browned then add the ginger and garlic, cooking until fragrant.
- Add the broccoli and stir quickly.
- Stir the sauce and pour it all into the wok. Stir fry for 30 seconds or so – the sauce should be bubbling and beginning to thicken. Then toss the beef back in and stir fry for another minute or so until the sauce thickens and coats the broccoli and beef.
- Remove from heat and serve immediately over rice.