Tender beef steak, stir-fried with broccoli and a heavenly Chinese-style stir fry sauce. Simple, quick and delicious!
It’s ready in 20 minutes, so this beef and broccoli stir fry makes a great mid-week meal for the family.
Free printable recipe is available on our site: https://www.kitchensanctuary.com/beef-and-broccoli
Ingredients for this Beef And Broccoli:
▢3 tbsp vegetable oil – (or swap for any other high smoke point flavourless oil)
▢500 g (1.1lbs) skirt/flank steak – sliced very thinly, against the grain *Tip 1
▢450 g 1lb tender stem broccoli – (broccolini) any thicker pieces sliced in half length-ways
▢1 tsp minced ginger
▢2 cloves garlic – minced
Sauce Ingredients:
▢250 ml 1 cup + 2 tsp hot beef stock (water + 1 stock cube is fine)
▢3 tbsp light soy sauce
▢1 tbsp dark soy sauce
▢1 tbsp Chinese rice wine – you can swap for sherry if you like
▢2 tsp sesame oil
▢3 tbsp light brown sugar
▢⅛ tsp white pepper
▢⅛ tsp black pepper
▢2 tbsp cornflour – cornstarch, mixed with 5 tbsp cold water to make a slurry
To finish:
▢1 tsp sesame seeds
Top Tips:
Tip 1 Freeze the Steak – just a little
Place the steak in the freezer for 10-30 minutes before slicing. This will make the meat firmer and easier to slice thinly.
Tip 2 – Fry the broccoli for longer if you like it softer
We want the broccoli for this dish to be tender, but still bright green and with a bit of crunch. If you like your broccoli softer, stir fry for an extra couple of minutes. You can add a tablespoon of water to help it cook quicker and more evenly. Then be sure to transfer the broccoli as well as any liquid left in the pan to the bowl – don’t leave any water behind or it will spit when you add oil to the wok for the next step).
Cut of Beef:
I like to use Beef skirt/flank as it’s a fairly inexpensive cut of meat with good flavour. It does have to be cut thinly though. If it’s cut too thick, it will be chewy.If you prefer you can use sirloin or ribeye steak. These cuts are more tender (and more expensive!) – so they can be cut a little thicker if you prefer.
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