Search

Broccoli and chilli beef stir-fry

(15 ratings)

What's my recipe book?

Close

We know what it's like when you're browsing a site with as many recipes as ours. You find a brilliant recipe, want to make it again, but can't remember how you found it!

But we've solved the problem. Now, by clicking 'Save this recipe' or 'I cooked this' on any of our recipes, they'll be saved and grouped into your personal online recipe book. All you have to do is log in with your Facebook account to see them. When you click either of these buttons it will also tell your friends on Facebook what you've been cooking or saving so they too can give our quick and easy recipes a go (but you can turn this off at any time by visiting your 'My recipe book' page). Just click one of the buttons below or 'see my book' to get started. We hope you like it!

Print
Tenderstem broccoli and chilli beef stirfry
Tenderstem broccoli and chilli beef stirfry
  • Serves: 4

Here, tender young broccoli is the ideal partner for beef which is given a kick by frying it with chillies. Fresh coriander gives a sharp, green taste and sets off the other flavours to perfection.

Ingredients

  • 200g (7oz) tenderstem broccoli2tbsp groundnut oil450g (1lb) lean rump steak, cut into thin strips
  • 1-2 red chillis, deseeded and finely sliced
  • 1 large carrot, cut into thin sticks, about 6cm in length
  • 2cm piece root ginger, peeled and finely chopped
  • 1 large clove garlic, crushed
  • 6 spring onions, trimmed and sliced
  • Small handful coriander leaves
  • Rice or noodles, to serve

For the sauce:

  • 2tsp cornflour
  • 1tbsp soy sauce
  • 2tbsp dry sherry or Chinese rice wine
  • 150ml (1/4pt) beef stock
  • 1tsp honey
  • 1tsp toasted sesame oil

To serve:

  • Rice or noodles

Method

  1. In a small bowl, mix together the ingredients for the sauce and set aside.
  2. Prepare the broccoli. Cut the floret ends off the spears and leave whole. Slice the remainder of spears thinly, on the diagonal.
  3. Heat a wok or large frying pan until hot. Add 1tbsp groundnut oil, then the rump steak and stir-fry for 4 mins, adding the chilli for the final minute. Remove with a slotted spoon and keep warm.
  4. Add the remaining tbsp of groundnut oil to the pan. Add the broccoli and carrot, plus 2tbsp of water, and stir-fry for 3 mins. Add the ginger, garlic and spring onions to the pan and continue stir-frying for another 2-3 mins.
  5. Return the cooked steak to the pan along with the sauce, and stir-fry for another minute until the sauce has thickened.
  6. Serve the stir-fry topped with coriander leaves on a bed of rice or noodles.

Your rating

Average rating

  • 4
(15 ratings)

Your comments

comments powered by Disqus

FREE Newsletter