Asian

Chinese Beef & Broccoli Stir Fry

Things we know about ordering takeaway Chinese food:

1) You will inevitably receive an oversupply of wooden chopsticks. Obviously this is because you over-ordered and you only have yourself to blame for the restaurants assumption.

2) The food will be mildly OK. Just good enough for you to finish you container but not good enough to alleviate the feeling of takeaways remorse.

3) No lessons will be learnt and you will repeat this two weeks later. I call this Regrettable Chinese Takeaway.

So all in all, it’s probably just easier to grab some steak and a broccoli and sort this one yourself (or until next week when you Regrettable Chinese Takeaway all over again).

Chinese Beef & Broccoli Stir Fry

Serves 2

Ingredients

  • 2 steaks – I used scotch fillet
  • 5tbs soy sauce
  • 5tbs sesame oil
  • 5tbs hoisin sauce
  • 1tbs Chinese cooking wine
  • 2 cloves of garlic, sliced
  • 2tbs sliced ginger
  • 1 small onion, sliced
  • Large handful of broccoli florets
  • 1tsp cornflour
  • 1/2 cup water
  • 3tbs vegetable oil
  • Dash of white pepper
  • Handful of enoki mushrooms – optional 
  • Jasmin rice or noodles to serve

Method

If you’re serving this with rice, start by getting this on the cook.

Slice your steak into strips then pop them in a bowl and stir around the soy sauce, sesame oil, hoisin and Chinese cooking wine. Leave to marinade while you slice your garlic, ginger and shallots super finely and cut your broccoli florets. Leave aside.

Using a mug, stir the cornflour and water together until smooth then also leave aside.

Heat up your wok over the highest heat you have and add the vegetable oil. Stir fry the onion, garlic and ginger for a minute or two then add the marinated beef and broccoli. Keeping your heat super high, stir fry around for 1 minute then stir through the cornflour mixture and a couple of dashes of white pepper. Continue stirring for another minute then serve up immediately over rice or noodles and top with the enoki mushrooms.

Kitchen notes...

I haven’t done it but I see no reason why strips of chicken or pork wouldn’t work well here also. Feel free to add extra Asian greens if you have them.