Beef and Broccoli Stir-Fry
Thin seared beef and bright green broccoli in a savoury brown sauce — the kind of thing that usually comes in a takeaway container, done at home in under half an hour.
Beef and Broccoli Stir-Fry
Thin seared beef and bright green broccoli in a savoury brown sauce — the kind of thing that usually comes in a takeaway container, done at home in under half an hour.
- Cuisine: Chinese (Cantonese)
- Category: main
- Difficulty: easy
Ingredients
- beef sirloin or tenderloin, thinly sliced
- broccoli florets
- garlic, sliced
- ginger, grated
- soy sauce
- oyster sauce
- cornstarch
- neutral oil
Method
- Slice 300 g beef sirloin thinly across the grain — the thinner the better. Toss with 1 tablespoon soy sauce, 1 tablespoon cornstarch, and 1 teaspoon oil. Leave it while you prep the broccoli.
- Cut 1 large head of broccoli into florets. Drop them into boiling water for 60 seconds, then drain. This keeps them bright green and crisp-tender.
- Heat 2 tablespoons oil in a wok over high heat until it shimmers. Add the beef in a single layer — work in two batches if the wok is small. Sear until browned on both sides, about 1 minute per side, then remove to a plate.
- Add 2 sliced garlic cloves and 1 teaspoon grated ginger to the same wok. Stir for 30 seconds.
- Return the beef to the wok, add the broccoli, then pour in 3 tablespoons water, 2 tablespoons soy sauce, 1 tablespoon oyster sauce, and 1 teaspoon sugar. Stir everything for about a minute until the sauce thickens and coats the beef. Serve over rice.