Broccoli and Beef Stir-Fry

Ingredients

• 300 g Beef (rump steak or sirloin) (Thinly sliced to 0.5 cm, against the grain for more tenderness)
• 1 cuillère à soupe Dark soy sauce (Adds colour and depth)
• 1 cuillère à soupe Oyster sauce (Adds a slightly sweet umami note)
• 0.25 cuillère à café Salt (Fine salt)
• 0.25 cuillère à café Ground black pepper (Freshly ground pepper)
• 1 cuillère à café Whole black pepper (Coarsely crushed)
• 1 cuillère à soupe Cornstarch (To coat the beef and retain juices)
• 5 cuillère à soupe Sunflower oil (Divided: 2 for broccoli, 3 for beef)
• 300 g Broccoli (Include the stem, peel and cut into slices)
• 2 gousses Garlic cloves (Coarsely chopped, half at the start, half at the end)
• 100 ml Water (For steaming the broccoli)
• 200 g Fragrant rice (jasmine or basmati) (Cook separately, for serving)

Instructions

1. Beef Marinade

   Cut the beef into thin slices about 0.5 cm, against the grain. Place them in a large bowl and add the dark soy sauce, oyster sauce, salt, ground pepper, cornstarch and 1 tablespoon sunflower oil. Mix well and let rest for 5 minutes.

   Time: PT5M

2. Broccoli Preparation

   Remove the tough skin from the broccoli stem, peel it and cut into slices or small florets. Wash, then drain well.

   Time: PT5M

3. Garlic and Pepper

   Coarsely chop the two garlic cloves. Crush 1 teaspoon whole black pepper.

   Time: PT2M

4. Sauté garlic and pepper

   Heat the wok over high heat, add 2 tablespoons sunflower oil. When the oil is very hot, add half the garlic, the crushed pepper and ½ teaspoon salt. Stir for 20 seconds.

   Time: PT20S

5. Cook broccoli

   Add the broccoli to the wok and stir-fry for 2 minutes so it absorbs the aromas.

   Time: PT2M

6. Finishing steam

   Pour in 100 ml water, cover immediately and steam for 2 minutes 30 seconds, stirring twice.

   Time: PT2M30S

7. Set aside broccoli

   Remove the broccoli from the wok and set it aside in the same pan, which remains on high heat.

   Time: PT0S

8. Stir-fry beef

   Add 3 tablespoons sunflower oil to the hot wok. When the oil is very hot, add the remaining half of garlic and sauté for 5 seconds. Then add the marinated beef pieces, spread them in an even layer and let sear for 30 seconds, turn and sear another 30 seconds.

   Time: PT1M

9. Final mix

   Add the reserved broccoli, toss vigorously for 10 seconds, then turn off the heat.

   Time: PT10S

10. Serving

    Serve the broccoli and beef stir-fry immediately with hot fragrant rice.

    Time: PT0S

Nutrition Facts

Calories

460

Protein

30 g

Carbohydrates

15 g

Fat

20 g

Fiber

4 g

Ingredient Substitutions

• Instead of Beef (rump steak or sirloin): lean beef, flank steak
• Instead of Dark soy sauce: light soy sauce
• Instead of Oyster sauce: mushroom sauce
• Instead of Cornstarch: potato starch
• Instead of Sunflower oil: peanut oil, canola oil
• Instead of Broccoli: cauliflower, Romanesco
• Instead of Garlic cloves: garlic powder (1/2 tsp)
• Instead of Fragrant rice (jasmine or basmati): white rice, quinoa

Equipment Needed

• Large bowl
• Chef's knife
• Cutting board
• Wok or large skillet
• Spatula or wooden spoon
• Lid for pan
• Measuring cup / graduated glass (optional)
• Strainer or colander (optional)

Critical Steps — Do Not Skip

• Beef Marinade (for tenderness and flavor)
• High‑heat searing of the beef (quick sear)
• Steaming the broccoli (to keep crunch)

Chef Tips from the Video

• Use a very hot wok to achieve the famous "wok‑hei" (wok smoke).
• Add a teaspoon of Chinese rice wine for more depth.
• Finish with a few toasted sesame seeds for crunch.

Troubleshooting

Storage

Refrigerator: Store in an airtight container 3 to 4 days.

Freezer: Can be frozen up to 2 months; thaw in the refrigerator before reheating.

Room temperature: Do not leave at room temperature more than 2 hours.

Make-Ahead Tips

• Marinate the beef the day before and keep it refrigerated.
• Cut the broccoli ahead of time and keep it in cold water to prevent discoloration.