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.
Protein 36g, Carbohydrates 10g, Fat 15g, Fibre 3g, Sodium 664mg.