Stir-fry Broccoli with Prawns, Squid and Beef

Ingredients

• 200 g Beef Sirloin (thinly sliced against the grain, then pounded lightly)
• 2 tsp Black Soy Sauce (dark soy sauce for color and depth)
• 0.125 tsp Ground Black Pepper (freshly ground)
• 2 tbsp Vegetable Oil (neutral oil, divided (1 tsp for seasoning, 1 tbsp for cooking))
• 0.125 tsp Granulated Sugar (balances the salty soy sauce)
• 1 tsp Corn Starch (helps coat the beef and keep it tender)
• 0.25 cup Carrot (thinly sliced into rounds)
• 100 g Broccoli Florets (cut into bite‑size pieces)
• 2 cloves Garlic (minced)
• 6 slices Fresh Ginger (thin slices, about 1 inch total)
• 12 pieces Fried Tofu (firm tofu, cut into cubes and fried)
• 100 g Squid (cleaned and sliced into rings)
• 6 pieces Prawns (peeled, deveined, medium size)
• 1 tbsp Oyster Sauce (adds umami richness)
• 0.5 tsp Shaoxing Wine (Chinese cooking wine, also called polishing sauce)

Instructions

1. Season the Beef

   Place the thinly sliced beef in a mixing bowl, add 2 tsp black soy sauce, 1/8 tsp ground black pepper, 1 tsp vegetable oil, 1/8 tsp sugar and 1 tsp corn starch. Mix until the meat is evenly coated.

   Time: PT5M

2. Prep Vegetables & Aromatics

   Slice carrot into thin rounds, cut broccoli into florets, mince garlic, and slice ginger thinly. Set aside.

   Time: PT5M

3. Blanch Broccoli and Carrot

   Bring 2 cups water to a boil in a saucepan. Add carrot slices, boil for 30 seconds, then add broccoli florets and boil another 30 seconds. Drain immediately in a colander.

   Time: PT2M

   Temperature: 100°C

4. Heat the Wok

   Add 1 tbsp vegetable oil to a hot wok over medium‑high heat until the oil shimmers.

   Time: PT1M

   Temperature: 180°C

5. Sauté Ginger and Garlic

   Add the ginger slices and minced garlic to the wok. Stir‑fry for about 30 seconds until fragrant.

   Time: PT30S

   Temperature: 180°C

6. Cook the Beef

   Add the seasoned beef to the wok. Stir‑fry for 2 minutes, or until the beef is about 75 % done.

   Time: PT2M

   Temperature: 180°C

7. Add Prawns and Squid

   Add the prawns and squid rings. Stir‑fry for 1 minute until they turn opaque and firm.

   Time: PT1M

   Temperature: 180°C

8. Combine Vegetables

   Add the blanched broccoli and carrot to the wok. Stir‑fry for 2 minutes, allowing the flavors to meld.

   Time: PT2M

   Temperature: 180°C

9. Finish with Sauce

   Stir in 1 tbsp oyster sauce and 1/2 tsp Shaoxing wine. Toss everything together for another minute.

   Time: PT1M

   Temperature: 180°C

10. Serve

    Transfer the stir‑fry to a serving plate and enjoy immediately while hot.

    Time: PT30S

Nutrition Facts

Calories

350

Protein

25 g

Carbohydrates

15 g

Fat

15 g

Fiber

4 g

Ingredient Substitutions

• Instead of Beef Sirloin: Chicken breast, Pork tenderloin
• Instead of Black Soy Sauce: Regular soy sauce, Tamari
• Instead of Ground Black Pepper: White pepper
• Instead of Vegetable Oil: Canola oil, Peanut oil
• Instead of Granulated Sugar: Honey, Maple syrup (small amount)
• Instead of Corn Starch: Potato starch, Tapioca starch
• Instead of Carrot: Daikon radish, Bell pepper strips
• Instead of Broccoli Florets: Snow peas, Chinese broccoli (gai lan)
• Instead of Garlic: Garlic paste
• Instead of Fresh Ginger: Ground ginger (use less)
• Instead of Fried Tofu: Extra‑firm tofu (unfried)
• Instead of Squid: Calamari strips, Octopus
• Instead of Prawns: Shrimp, Scallops
• Instead of Oyster Sauce: Hoisin sauce (less salty)
• Instead of Shaoxing Wine: Dry sherry, Mirin (reduced)

Equipment Needed

• Cutting Board
• Chef's Knife
• Wok or Large Skillet
• Mixing Bowl
• Spatula or Wooden Spoon
• Saucepan
• Colander
• Measuring Spoons

Critical Steps — Do Not Skip

• Season the Beef
• Blanch Broccoli and Carrot
• Cook the Beef
• Add Prawns and Squid
• Combine Vegetables

Chef Tips from the Video

• Use a high‑smoke‑point oil like peanut or canola for a cleaner wok‑sear.
• Add a few drops of sesame oil at the end for a fragrant finish.
• If you like a little heat, stir in a pinch of red pepper flakes with the garlic.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 2 days.

Freezer: Not recommended; seafood texture degrades.

Room temperature: Consume within 1 hour of cooking; do not leave at room temperature longer.

Make-Ahead Tips

• Marinate the beef up to 30 minutes before cooking.
• Pre‑slice all vegetables and store them in a sealed bag in the fridge.
• Blanched broccoli can be prepared ahead and reheated quickly in the wok.

Frequently Asked Questions