Beef and broccoli
Tender strips of beef and crisp broccoli florets tossed in a glossy oyster sauce with garlic and ginger. Better than the takeout and ready faster.
- Prep
- 7 min
- Cook
- 10 min
- Serves
- 2
- Per serve
- 690 kcal
Ingredients
Method
Toss the beef with the cornstarch and soy sauce. In a small bowl, mix the oyster sauce, sugar, sesame oil and 60 ml water.
Heat 1 tablespoon of the oil in a wok or large skillet over high heat until just smoking. Add half the beef in a single layer, sear about 1 minute until browned, flip for 30 seconds and tip onto a plate. Repeat with the rest.
Add the remaining oil and the broccoli. Stir-fry for a minute, then add 2 tablespoons of water, cover with a lid or baking sheet, and steam until bright green and just tender.
Uncover, add the garlic and ginger and stir-fry until fragrant. Meanwhile, heat the rice in the microwave according to the package directions.
Return the beef and any juices to the pan, pour in the sauce and toss until it bubbles and thickens into a glossy coating.
Serve straight away over the rice.
Tips
- To save time, buy pre-cut beef stir-fry strips. If slicing your own, a very sharp knife and thin cuts across the grain keep it tender.
- Cook the beef in batches. Crowding the pan drops the temperature and the meat stews instead of searing.
- For a gluten-free version, use tamari and a gluten-free oyster sauce.
