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Beef and broccoli stir-fry

Tender beef and bright broccoli in a glossy oyster-soy sauce, over rice. Fast and reliable.

30 min 25 min hands-on Serves 4 Asian Kid friendly

Beef and broccoli stir-fry is a fast, savoury classic of tender beef strips and crisp broccoli in a glossy soy-based sauce. The keys are slicing the beef thinly across the grain and cooking everything quickly over high heat. It is a reliable weeknight dinner that beats takeaway.

Ingredients

  • 300 g jasmine rice
  • salt, a pinch, for the rice
  • 500 g flank or sirloin steak
  • 3 tbsp soy sauce, 1 for the beef, 2 for the sauce
  • 2 tsp cornflour, 1 for the beef, 1 for the sauce
  • 1 head broccoli, about 400g, cut into small florets
  • 3 garlic cloves, finely chopped
  • 1 thumb ginger, peeled and grated
  • 3 tbsp oyster sauce
  • 1 tsp sesame oil
  • 150 ml beef stock, or water
  • 3 tbsp vegetable oil
  • 2 spring onions, sliced, to serve (optional)

Method

  1. Rinse the rice in a sieve under cold water until it runs almost clear. Put it in a pan with 500ml of water and a pinch of salt, bring to the boil, then cover and cook on the lowest heat until the water is absorbed and steam holes dot the surface, 10 to 12 minutes. Take it off the heat and leave it covered to steam for 10 minutes.
  2. While the rice cooks, slice the steak about 5mm thick across the grain; cutting across the lines of the muscle keeps each strip tender. Toss with 1 tablespoon of the soy sauce and 1 teaspoon of the cornflour and leave for 10 minutes. Bring a pan of water to the boil for the broccoli.
  3. Meanwhile, cut the broccoli into small florets, chop the garlic and grate the ginger. Whisk the oyster sauce, remaining soy, sesame oil, stock and remaining cornflour into a sauce, so it is ready by the hob.
  4. Blanch the broccoli in the boiling water for 1 to 2 minutes, until bright green and tender-crisp, then drain well. This cooks it through, so it only needs warming in the wok.
  5. Heat a wok over a high heat until smoking and add 1 tablespoon of oil. Sear half the beef in a single layer for 1 minute without moving it, then toss for 30 seconds, until browned but still pink inside. Tip onto a plate and repeat with another tablespoon of oil and the rest.
  6. Keep the heat high, add the last of the oil, the garlic and ginger and stir for 30 seconds, until fragrant. Return the beef and broccoli, stir the sauce and pour it in, then toss for 1 to 2 minutes, until it bubbles and thickens into a glossy coat.
  7. Fluff the rice with a fork and serve the stir-fry straight away over it, scattered with sliced spring onions if you have them, while the beef is still tender and the broccoli bright.

Tips

  • Slice the beef thinly against the grain so it stays tender and cooks in seconds.
  • Blanch or steam the broccoli briefly first so it cooks through while staying bright and crisp.
  • Cook the beef in batches over high heat so it sears rather than stews in its own juices.

Common questions

What cut of beef is best for stir-fry?

Tender quick-cooking cuts like sirloin, rump, or flank work best. Slice them thinly across the grain.

How do I make the beef tender?

Slice it thin against the grain and marinate briefly with a little cornflour and soy, a technique known as velveting.