Beef and Broccoli Stir Fry

Beef & Broccoli Stir-Fry

This beef stir-fry is an easy-as delicious dinner, that will soon become a family favourite.
	    
  • 15 Mins

    Cooking Time

  • easy

    Difficulty

  • 15 Mins

    Prep Time

  • 4 People

    Serves

  • 400 g beef rump steak, thinly sliced
  • 1 tablespoon cornflour
  • 1 tablespoon oil, plus extra for greasing
  • 3 cm piece fresh ginger, finely chopped
  • 2 spring onions, thinly sliced
  • 1 head broccoli, trimmed, cut into florets
  • 1 bunch baby pak choy, roughly chopped
  • 1/2 cup (125mL) boiling water
  • 1 pot Continental Stock Pot Sensations Beef Stock Pot
  • 2 tablespoons hoisin sauce
  • freshly ground black pepper, to taste
  • 1/3 cup dry roasted cashews
  • steamed brown rice, to serve

  1. Place beef into a bowl. Sprinkle over cornflour, toss to coat.

  2. Heat a wok, or large deep non-stick frying pan, over high heat. Add oil, swirl to coat. Stir-fry beef, in three batches, for 2 minutes until it just browns. Using tongs transfer to a plate or bowl. Heat wok, and add a little extra oil, in between batches.

  3. Add ginger and half the spring onions, stir-fry for 30 seconds. Add broccoli, pak choy and 1 tablespoon water. Stir-fry for 2-3 minutes, until just tender.

  4. Combine boiling water, stock pot and hoi sin sauce in a heatproof jug. Season to taste with black pepper. Pour over vegetables. Bring to a boil, stirring. Return beef to pan with cashews. Stir-fry for 1 minute until heated through. Garnish with remaining chopped spring onions. Serve with brown rice.

  1. Amount per Serving
Nutritional values Amount per Serving
Energy (kcal) 359.69 kcal
Protein (g) 24.24 g
Sugar (g) 4.64 g
Fat (g) 22.2 g
Fibre (g) 2.3 g

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