BEEF AND BROCCOLI STIR FRY
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Beef and broccoli stir fry is a popular Chinese dish. With its rich yet mild sauce it’s a great family-friendly meal. As per usual, I’ve snuck in a few extra veggies!

Bowl of beef and broccoli stir fry with rice.

I would use rump steak if you can. I know it’s quite a lot more effort than using pre-cut beef stir fry, but you’ll be rewarded with tender beef and a much nicer flavour. The wong bok isn’t essential, but does help to boost the veggie content – good alternatives are green cabbage or green beans.

 

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Bowl of beef and broccoli stir fry with rice.

BEEF AND BROCCOLI STIR FRY

Keyword: BEEF, MAIN MEALS
Difficulty: Easy
Ready In: 30 minutes
Serves: 4

Beef and broccoli is a popular Chinese stir-fry dish. With its rich yet mild sauce it’s a great family-friendly meal. As per usual, I’ve snuck in a few extra veggies!

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Ingredients

STIR FRY

  • 1 broccoli
  • 250 g button mushrooms (8.8oz)
  • 1/2 wong bok (400g/14oz)
  • 1 brown onion
  • 500 g rump steak (1lb 2oz)
  • 2 Tbsp cornflour
  • 1/2 cup water (125ml)
  • 3 Tbsp soy sauce
  • 1 Tbsp Chinese cooking wine
  • 2 tsp molasses
  • 1 tsp sesame oil
  • 1 tsp finely grated ginger
  • 1 large clove garlic, crushed
  • 1/8 tsp Chinese five spice powder
  • 1 Tbsp peanut oil

TO SERVE

  • 2 x 250g microwave packets brown rice (2 x 8.8oz)
  • 4 tsp black sesame seeds

Instructions

  1. PREPARE INGREDIENTS

    Chop broccoli into florets and slice mushrooms into quarters. Shred wong bok. Cut onion in half and thinly slice. Remove any excess fat from the steak and cut into strips (approximately 5mm thick).

  2. In a medium-sized bowl, dissolve cornflour in water. Add soy sauce, Chinese cooking wine, molasses, sesame oil, ginger, garlic and Chinese five spice. Whisk together until well combined.

  3. COOK STIR FRY

    Heat peanut oil in a wok over a high heat. Add steak and stir fry until browned all over. Remove from wok onto a plate and discard any excess juices.

  4. Add broccoli, mushrooms and onion to the wok together with 3 tablespoons of the sauce. Stir fry for 3 minutes, then add wong bok and stir fry for a further minute, until veggies are tender.

  5. Add steak and remaining sauce to the wok. Cook, stirring, for 2-3 minutes, until sauce has bubbled and thickened. Season to taste with salt and pepper.

  6. SERVE

    Cook rice according to instructions on the packet. Plate out individual portions of rice and top with stir fry. Sprinkle with sesame seeds.

Recipe Notes

WINE MATCH: A Pinot Noir.
GLUTEN-FREE OPTION: Make sure your cornflour and soy sauce are gluten-free. Chinese cooking wine generally contains wheat. You can replace with a pale dry sherry, gin, dry white wine or apple juice.
INGREDIENT SWAPS: You could replace wong bok with green cabbage. Beef stir fry can be used instead of rump steak but it won’t be as tender. Try oyster sauce as a replacement for molasses.
BUDGET TIP: You can cook your own rice rather than using the microwave pouches. You will need approximately 250g uncooked brown rice. Cook according to instructions on the packet.
STORING AND REHEATING: Store individual portions in airtight containers in the fridge.

 

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2 Comments

  1. Lis Howard says:

    “Yum! Best stir fry ever!” Said my kids! So easy to make. Had everything in my cupboard except molasses/oyster sauce. Swapped it out for teriyaki sauce. Still tasted yum. Half a wong bok left ready for dinner tomorrow night!

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