Beef & Broccoli Stir-Fry
November 18, 2015
This is an easy to prepare beef stir-fry recipe which you can put together quickly and enjoy. I like to throw in extra veggies that might be lying around in the crisper of the fridge to add some extra colour and freshness. Carrots and Cauliflower are good examples to use.
Persons
4
Prep Time
2 hours, 15 minutes
Cook Time
15 minutes
Total Time
2 hours, 15 minutes
Notes
You can marinate the beef overnight if you have more time, this will make the beef more tender and absorb more flavour. You can also use a rice cooker if you have one to prepare the rice quicker.
Ingredients
- 1/4 cup oyster sauce
- 1 tbsp dark soy sauce
- 1 tbsp dry sherry
- 2 garlic cloves, crushed
- Medium size piece ginger, peeled & grated
- 1 tsp caster sugar
- 500g rump steak, trimmed and cut thinly into diagonal strips
- 2 1/2 tablespoons peanut oil
- 4 green onions, sliced diagonally
- 2 heads of broccoli, trimmed
- 1 large carrot, peeled and cut into thin strips
- 1 tbsp water
- 1/2 cup cashew nuts
- Steamed Jasmine Fragrant Rice
- Coriander
Instructions
- Combine oyster sauce, soy sauce, sherry, garlic, ginger and sugar in a ceramic bowl. Add steak. Stir together to combine. Cover and refrigerate for 2 hours.
- Heat a wok or large frying pan over high heat until hot. Add 2 teaspoons oil. Add a quarter of the beef. Stir-fry for 1 to 2 minutes or until browned. Remove and place onto a plate and cover. Repeat with remaining oil and beef in 3 batches.
- Add remaining 2 teaspoons oil to wok or pan. Add green onions and stir-fry for 1 minute. Add broccoli and carrot stir-fry then for a further minute. Drizzle water over vegetables. Cover and cook for 1 minute or until just tender.
- Return beef to wok with cashews. Stir-fry for 1 minute or until heated through.
- Serve with steamed rice and top with fresh coriander
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