Photo: Jodi Pudge
Beef and broccoli stir-fry is a classic Asian take-out meal that you can make at home easily with this recipe.
1 lb 4 oz sirloin steak, thinly sliced
1 tbsp sherry vinegar
2 tbsp light soy sauce, divided
2 tbsp canola oil
1 tbsp chopped garlic
2 tsp peeled, chopped ginger
6 cups broccoli florets
1/2 cup homemade chicken stock, or sodium-free broth
2 tbsp oyster sauce
1 tbsp cornstarch, mixed with 1 tbsp water
Combine beef with sherry vinegar and 1 tbsp soy sauce, and toss together.
Heat a wok or large skillet over high. Add oil and carefully tilt wok to coat. Working in batches, sear beef for 1 min or until browned on the outside but not cooked through. Remove beef with a slotted spoon and set aside.
Add garlic and ginger to wok, and sauté for 30 sec. or until fragrant. Add broccoli and stir-fry for 1 min or until it begins to turn bright green. Add ¼ cup water to wok, cover with a lid and steam for 2 min or until just tender-crisp. Combine remaining 1 tbsp soy sauce, chicken stock and oyster sauce, and add to wok. Bring to a boil and cook 1 min or until flavours are combined.
Stir in cornstarch mixture, add reserved beef and cook 1 min longer or until sauce is thickened and beef is heated through. Serve over rice noodles or steamed rice.
Calories 315, Protein 36g, Carbohydrates 10g, Fat 15g, Fibre 3g, Sodium 664mg.
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