Beef and broccoli stir fry

Hot wok, small batches, short time. Beef goes tough in a stir fry for one reason: too much in the pan at once.

Serves

4 people

Prep

10 minutes

Cook

10 minutes

Buy the cut All recipes

From the shop

Start with 500 g of stir fry beef, already cut into strips. Chicken breast cut into thin strips works in the same sauce.

The shop can put the beef in its Honey soy marinade when you order ($1 an item). If you do, leave the soy out of the sauce.

Cook the beef in three small batches and take each out as soon as it browns. It goes back in at the end for a minute with the sauce, so it never sits in the wok long enough to toughen.

Ingredients

• 500 g stir fry beef
• 1 head broccoli, cut into small florets
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tsp sesame oil
• 1 tsp cornflour
• 2 tbsp water, plus 2 tbsp for the broccoli
• 2 tbsp vegetable oil
• 2 garlic cloves, sliced
• 1 tsp grated ginger
• Steamed rice, to serve

Method

1. Mix the soy sauce, oyster sauce, sesame oil, cornflour and 2 tbsp of water in a small bowl.
2. Heat a wok over the highest heat until it smokes. Add 1 tbsp of the vegetable oil.
3. Stir fry a third of the beef for 1 minute until browned. Tip it into a bowl. Repeat with the rest, in two more batches.
4. Add the rest of the oil. Stir fry the broccoli for 2 minutes. Add 2 tbsp of water and cover for 1 minute so it steams.
5. Add the garlic and ginger. Stir fry for 30 seconds.
6. Return the beef and its juices. Pour in the sauce. Toss for 1 minute until the sauce thickens and coats everything.

Serve it

Serve over steamed rice.