Beef and broccoli stir fry

A classic beef and broccoli stir fry, like the takeaways but better

Serves

Prep Time

10 mins

Cook Time

10 mins

This beef and broccoli combo is the real deal. Think juicy strips of rump steak, tender broccoli, green beans and sweet bok choy all swimming in a garlicky sauce. Quick tip: blanch the broccoli first to keep it vibrant and tender-crisp. Also, don’t skimp on searing your beef in batches, overcrowding is a one-way ticket to steamed beef sadness. The marinade does double duty as your sauce, making clean-up a breeze. Bonus points if you add a sprinkle of chilli flakes for a cheeky kick. Serve with jasmine rice, throw in some sesame seeds and spring onions for extra crunch and colour, and voilà! A speedy, fuss-free dinner with all the right flavours.

Beef + Lamb New Zealand

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Ingredients

For the beef and vegetables

500g Quality Mark rump steaks
thinly sliced
1 head of broccoli
cut into florets
1 bunch of bok choy
trimmed and halved lenghtways
250g green beans
trimmed
1 Tbsp rice bran oil
3 garlic cloves
minced
1 Tbsp fresh ginger
grated

For the marinade

2 Tbsp salt-reduced soy sauce
2 Tbsp oyster sauce
1 tsp brown sugar
1 tsp sesame oil
1 tsp cornflour
¼ cup water

To serve

steamed rice
1 tsp sesame seedsi
1 spring onioni
sliced

Method

In a small bowl, mix soy sauce, oyster sauce, sesame oil, cornflour, water and black pepper.

Add your beef slices into the bowl and leave aside while you get the vegetables ready.

Blanch the broccoli in hot water for 1-2 minutes, then drain and put aside.

Heat a large wok over high heat and add the oil.

Add the beef, reserve the marinade, and sear the beef quickly until browned, but not cooked the whole way through. Do this in batches if you need and then put aside.

Add your garlic and ginger to the wok and stir fry until fragrant.

Add your broccoli, bok choy and green beans, cook for 2 minutes until tender but still crisp.

Add the beef back in along with the remaining marinade and give it a thorough but careful mix, until the sauce is thick and glossy.

Serve over hot rice and sprinkle with the sesame seeds and spring onions if you like.

PRO TIPS:

Cooking the beef in batches gives it space to brown properly, overcrowding will cause the beef to steam rather than cook.
Gently freeze the beef for 20 minutes before slicing – it’s easier to cut into thin strips.
Add sliced capsicum or carrot for colour and crunch.
A sprinkle of chilli flakes is great if you like some heat.