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Ultimate Beef & Broccoli

Ultimate Beef & Broccoli
Ultimate Beef & Broccoli
Ultimate Beef & Broccoli
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Dry, tough and tasteless beef stir-fries, begone! This simple and quick recipe will leave you with deliciously tender steak, crispy greens and a lip-smacking savoury sauce. Guys, add this to your weeknight menu, stat.

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Ultimate Beef & Broccoli

PREP TIME
15 minutes
COOK TIME
15 minutes
SERVES
4
Ingredients

2 x 200g (7 oz) sirloin/striploin steaks, sliced (you can also use rump, rib eye, scotch fillet or flank)

2 tbsp vegetable oil

3 garlic cloves, roughly chopped

3cm piece ginger, finely sliced

4 large dried red chillies, cut into small pieces

200g (7 oz) broccolini, sliced in half lengthways

2 baby bok choy, halved

steamed rice, to serve (click here to see my recipe for how to cook rice)

 

Marinade:

1 tbsp soy sauce

1 tbsp Chinese Shaoxing wine*

½ tsp baking soda

3 tsp corn flour (cornstarch)

 

Stir-fry sauce:

1 tbsp Chinese salted black beans* (optional)

¼ cup oyster sauce

3 tbsp Chinese Shaoxing wine*

1 tbsp soy sauce

½ tsp dark soy sauce

2 tsp sugar

1½ tsp ground black pepper

2 tsp white vinegar

Steps
  • Step 1

    Combine the steak slices with the marinade ingredients. Mix well. Allow to marinate for only a few minutes.

  • Step 2

    For the stir-fry sauce, rinse the black beans well and finely chop. To the black beans, add the remaining stir-fry sauce ingredients and mix to combine. Set aside for later.

  • Step 3

    Heat the vegetable oil in a wok or large frying pan over medium-high heat. Add the garlic, ginger and dried chillies. Stir-fry for 10 seconds. Then add the beef and spread the strips out in the pan quickly. Allow to sear for a minute or so before stir-frying. Repeat the spreading and stir-frying technique until the beef is almost cooked. Add the broccolini and stir-fry for a minute. Then add the bok choy and the stir-fry sauce and stir-fry until the bok choy is just wilted and the sauce is thick and glossy. Serve with steamed rice.

  • Notes
    Notes:

    – You can replace Chinese Shaoxing wine with a little apple or pineapple juice if you’d rather not use it.

    – Chinese salted black beans are available from Asian grocery stores or online. You can leave them out if unavailable.

    – Find even more of our fave beef stir fry recipes here!

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Ultimate Beef & Broccoli

Ultimate Beef & Broccoli

Dry, tough and tasteless beef stir-fries, begone! This simple and quick recipe will leave you with deliciously tender steak, crispy greens and a lip-smacking savoury sauce. Guys, add this to your weeknight menu, stat.

PREP TIME15 minutes
COOK TIME15 minutes
SERVES4
Ingredients

2 x 200g (7 oz) sirloin/striploin steaks, sliced (you can also use rump, rib eye, scotch fillet or flank)

2 tbsp vegetable oil

3 garlic cloves, roughly chopped

3cm piece ginger, finely sliced

4 large dried red chillies, cut into small pieces

200g (7 oz) broccolini, sliced in half lengthways

2 baby bok choy, halved

steamed rice, to serve (click here to see my recipe for how to cook rice)

 

Marinade:

1 tbsp soy sauce

1 tbsp Chinese Shaoxing wine*

½ tsp baking soda

3 tsp corn flour (cornstarch)

 

Stir-fry sauce:

1 tbsp Chinese salted black beans* (optional)

¼ cup oyster sauce

3 tbsp Chinese Shaoxing wine*

1 tbsp soy sauce

½ tsp dark soy sauce

2 tsp sugar

1½ tsp ground black pepper

2 tsp white vinegar

Steps
  • Step 1

    Combine the steak slices with the marinade ingredients. Mix well. Allow to marinate for only a few minutes.

  • Step 2

    For the stir-fry sauce, rinse the black beans well and finely chop. To the black beans, add the remaining stir-fry sauce ingredients and mix to combine. Set aside for later.

  • Step 3

    Heat the vegetable oil in a wok or large frying pan over medium-high heat. Add the garlic, ginger and dried chillies. Stir-fry for 10 seconds. Then add the beef and spread the strips out in the pan quickly. Allow to sear for a minute or so before stir-frying. Repeat the spreading and stir-frying technique until the beef is almost cooked. Add the broccolini and stir-fry for a minute. Then add the bok choy and the stir-fry sauce and stir-fry until the bok choy is just wilted and the sauce is thick and glossy. Serve with steamed rice.

  • Notes
    Notes:

    – You can replace Chinese Shaoxing wine with a little apple or pineapple juice if you’d rather not use it.

    – Chinese salted black beans are available from Asian grocery stores or online. You can leave them out if unavailable.

    – Find even more of our fave beef stir fry recipes here!

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