Beef and Broccoli Stir Fry
Beef and Broccoli Stir Fry is one of the most popular takeaway dishes, my version uses all of the broccoli and is super quick. Yum
- 300g Broccoli.
- 300g Sirloin Steak: Cut into 3mm slices, cut across the steak.
- 2 Tsp Cornflour: Corn starch in the US.
- 1 Tsp Light Soy Sauce.
- 1 Tsp Dark Soy Sauce.
- 2 Tbsp Shao Xing Rice Wince.
- 4 Garlic Cloves: Finely Chopped.
- 35g Ginger: Sliced into thin batons about 2.5cm long.
- 2 Tbsp Oyster Sauce.
- 1 Tbsp Sesame Oil.
- 4 Tbsp Water.
- 1 Tsp Ground Black Pepper.
- 2 Spring Onions: Cut into 1 cm lengths.
- 50g Peanuts: Raw but peeled.
- 1 Tbsp Sesame Seeds (Optional).
- 1 Tbsp Flavourless Cooking oil.
- Bring a pan of water to the boil and prepare your broccoli by cutting the head into florets then trimming down the stem and chopping in to 1cm cubes.
- Place the cubes in the boiling water for 2 minutes and then drop in the florets and blanch for a further 2 minutes, when blanched refresh in ice cold water and set aside.
- Mix together the cornflour, light and dark soy sauces along with half of the rice wine, add in the beef and allow to marinade whilst you prepare the remaining ingredients.
- Mix together the oyster sauce, remaining 1 tablespoon of rice wine, sesame oil, water and black pepper and set aside.
- Heat a wok over a high heat and toast the sesame seeds, this should take no more than a minute, remove and set aside.
- Repeat this process with the nuts, this should take 2 minutes again setting aside when cooked.
- Now add in the cooking oil and when hot stir fry the garlic ginger and spring onions for 60 seconds.
- Now in with the beef, leaving as much of the marinade in the bowl as possible and stir fry for 2 minutes.
- Throw in the broccoli and stir fry for a further minute.
- No add in the remaining marinade, the sauce we made earlier and the peanuts and simmer for 2 minutes until the sauce thickens and coats the ingredients.
- Sprinkle with the sesame seeds to when served.
- Stir fried food moves fast so get all ingredients ready before starting to cook. I like to serve this with simple jasmine rice but noodles would work just as well. Yum