Quick & easy Chinese stir fry beef and broccoli
This Chinese stir fry beef and broccoli is quick to whip up and delicious - as well as healthy. Try this version instead of the takeaway
Ingredients
For the beef marinade
- 350 g of beef medallions
- 2 tablespoons light soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon Shaoxing wine or mirin
- 1 teaspoon sugar
- 200 ml of water
- 2 tablespoons of cornflour
For the stir fry
- 2 teaspoons ginger paste or fresh ginger finely chopped.
- 3 garlic cloves pressed
- 1 tablespoon of light soy sauce
- 1 tablespoon dark soy sauce
- 1 florets from one head of broccoli
- A glug of vegetable oil for frying
Instructions
- Put the broccoli florets into a large pan of boiling water and cook for around 5-6 minutes until the broccoli begins to soften. You don't want it too soft, the florets need to retain their shape. Drain and put to one side.
- Then thinly slice the beef against the grain and put the beef into a medium-sized bowl.
- Add the light soy sauce, oyster sauce, Shaoxing wine, sugar and around 100mls of water, as well as the cornflour.
- Mix together with the beef and make sure all the beef is coated in the marinade and cornflour. Set aside for at least 10 minutes.
- Once the beef is ready to be stir-fried, add a glug of vegetable oil to a wok or large deep pan and heat on medium.
- Add the beef strips to the wok in a single layer and cook for around 1-2 minutes, until the strips begin to brown. Then add the ginger and garlic. Stir fry for around 30 seconds.
- Add the remaining water, light soy sauce, and dark soy sauce. Let the mixture bubble.
- Once the mixture starts to thicken, add the cooked broccoli. Give everything a good stir and let it simmer for another minute. The sauce will begin to thicken.
- Serve immediately with some boiled rice or noodles, if you prefer
Nutrition
Calories: 320kcalFat: 15.1g