Beef and broccoli
Chinese
Beef and broccoli
Thin beef, a hot pan, and a sauce that tastes like the takeaway.
Before you cook
Beef and broccoli is a Chinese-American stir-fry, built for a hot wok and a glossy sauce of soy, garlic, and a little starch. The beef is sliced thin so it cooks in a minute. The broccoli is blanched or stir-fried until just tender, not stewed.
- Serves
- 2
- Time
- 25 min
- Level
- Easy
- Energy
- 340kcal
- Quick
Contains gluten, soy and shellfish.
Equipment
- Wok or large frying pan
- Knife
- Small bowl for the sauce
Each serving
An estimate from average ingredient values, not a lab test.
- Energy
- 1423 kJ
- 340 kcal
- Protein
- 36 g
- Fat
- 14 g
- Carbohydrate
- 14 g
- Sugars
- 5 g
- Fibre
- 3 g
- Salt
- 1.9 g
- Sodium
- 760 mg
This batch, 2 servings, is about 2845 kJ (680 kcal), with 10 g sugars and 3.8 g salt.
Ingredients
Tick them off as you go. They reset when you leave.
Shops near you
Use where you are, including when you travel. Nothing is sent until you tap. Or type a suburb. Prices are not listed, because they change every week.
Bagoong, Mang Tomas, Mama Sita’s, and fresh curry leaves are often missing from the big shops. A Filipino or Asian grocer is the backup. Do not swap bagoong for plain salt and expect the same dish.
Method
- 01
Toss the beef with the soy sauce set aside for it, and the cornstarch.
- 02
Stir the sauce soy, oyster sauce, sugar, and water together in a cup.
- 03
Heat half the oil in a wok or large pan over high heat. Sear the beef for about 1 minute, until browned but not cooked hard. Scoop it out.
- 04
Add the rest of the oil, then the broccoli. Stir-fry for 2 to 3 minutes, with a splash of water if the pan looks dry.
- 05
Add the garlic and ginger for 30 seconds, then the sauce and the beef. Toss for 1 minute, until the sauce glosses everything.
- 06
Serve with rice.
Times are a guide. If it needs another minute, give it another minute.
To serve
Over rice, as soon as it leaves the pan. The sauce should still be glossy.
Keeping it
Cool it and eat it the next day. A stir-fry does not improve with time. Reheat it hot and fast.
Leftovers
- Beef and broccoli noodles
For a parent, a student, or anyone who cooked yesterday.
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Hungry Alan
Beef and broccoli
Serves 2 · 25 min
Ingredients
- 300 g beef stir-fry strips
- 1 tbsp soy sauce, for the beef
- 1 tsp cornstarch
- 1 tbsp neutral oil
- 1 broccoli head, cut into small florets
- 2 garlic cloves, sliced
- 1 tsp fresh ginger, grated
- 2 tbsp soy sauce, for the sauce
- 1 tbsp oyster sauce
- 1 tsp sugar
- 80 ml water
- steamed rice, to serve
Method
- Toss the beef with the soy sauce set aside for it, and the cornstarch.
- Stir the sauce soy, oyster sauce, sugar, and water together in a cup.
- Heat half the oil in a wok or large pan over high heat. Sear the beef for about 1 minute, until browned but not cooked hard. Scoop it out.
- Add the rest of the oil, then the broccoli. Stir-fry for 2 to 3 minutes, with a splash of water if the pan looks dry.
- Add the garlic and ginger for 30 seconds, then the sauce and the beef. Toss for 1 minute, until the sauce glosses everything.
- Serve with rice.
To serve
Over rice, as soon as it leaves the pan. The sauce should still be glossy.
Keeping it
Cool it and eat it the next day. A stir-fry does not improve with time. Reheat it hot and fast.