Hot & Spicy Tenderstem® Broccoli and beef stir-fry

  • Click to copy link
Recipe

Created by Michele Platman

Portrait

I love cooking and consider myself to be a very competent amateur cook. I work full time so often prepare meals in advance and freeze them until required, e.g pasta dishes. I love to cook Italian food with lovely fresh ingredients (including Tenderstem broccoli). We love entertaining, which is when we really try something a bit different and more complicated - I will often cook something which I have never tried before ... We also love our barbecues - but that\'s my husband\'s territory - and I am the salad maker for those! And I nearly forgot to tell you - I absolutely love to bake ... my current favourites are a rich chocolate bundt cake, a lemon drizzle bundt cake, and a classic gingerbread loaf!

  • Created by Michele Platman
  • 15 mins preparation
  • 15 mins cooking
  • Serves 4

It's a very quick and deliciously spicy stir-fry, ideal for mid-week meals when you want something tasty, but don't want to spend all evening cooking it!

Ingredients
  • 1 tsp sesame oil
  • 1 tbsp light soy sauce
  • 1 tbsp grated ginger (from a jar will be fine)
  • 350g frying beef, cut into strips
  • 2 tsp wok oil
  • 1 red onion, peeled and sliced
  • 220g Tenderstem broccoli, halved lengthways and then cut into 6cm lengths
  • 150g fresh shitake mushrooms (or any other fresh mushrooms) sliced.
  • 2 red chillies, trimmed and thinly sliced lengthways
  • 4 tbsp oyster sauce
  • 1 tsp rice vinegar
Method
  1. Mix the sesame oil, soy sauce and grated ginger in a bowl and add the strips of beef. Stir to combine and leave to marinate at room temperature for 15-20 minutes (or you can do this overnight)

  2. Heat the wok oil in the wok and stir-fry the beef for 5 minutes or so until it\'s well browned and cooked through. Remove from the pan and set aside.

  3. Wipe out the wok, add some more wok oil and heat. Add all the prepared vegetables and stir-fry until they are all tender. Return the beef and any resting juices to the pan and stir in the oyster sauce and rice vinegar. Stir well to combine and allow to cook for a little while longer until everything is piping hot.

  4. Serve with cooked rice or noodles. Enjoy!