Beef and broccoli stir-fry
5
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
This classic Chinese recipe can be made in less time than it takes to order take-out. Serve with rice, noodles or large lettuce leaves for lettuce wraps.
Ingredients
Cornflour
2 tbs
Beef sirloin steak, raw
400 g, (Buy 500g) fat trimmed, thinly sliced
Canola oil
2 tsp
Chicken stock cube
½ individual, add 1 cup (250ml) boiling water
Broccoli
400 g, cut into florets
Fresh ginger
3 tsp, finely grated
Crushed garlic
2 tsp
Dried chilli flakes
¼ tsp
Reduced salt soy sauce
2 tbs
Instructions
1
On a plate, combine 1½ tablespoons cornflour and season with salt. Add beef and toss to coat.
2
Heat oil in a large non-stick wok or large frying pan over medium-high heat. Add beef and stir-fry for 4 minutes or until lightly browned and cooked through. Transfer to a bowl with a slotted spoon
3
Add ½ cup stock to same pan. Stir to loosen any bits of food on base of pan. Add broccoli. Cover and stir-fry for 3 minutes, sprinkling with a tablespoon water if needed, until broccoli is almost tender crisp. Uncover pan and add ginger, garlic and chilli and stir-fry for 1 minute or until fragrant.
4
In a cup, stir together ¼ cup (60ml) water, soy sauce, remaining stock and remaining cornflour until blended. Stir into pan. Reduce heat to medium-low and bring to a simmer. Simmer for 1 minute or until slightly thickened.
5
Return beef and accumulated juices to pan and toss to coat. Serve.
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