Beef & Broccoli Stir Fry


• 2 x 250g sirloin/striploin steaks, sliced.
Alternatively, you can use rump, or flank
• 2 tbsp vegetable or olive oil
• 3 garlic cloves, thinly sliced
• 3cm piece ginger, thinly sliced
• 1 large red chili
• 200g (7 oz) broccoli, in florets
• 2 spring (green onions) chopped
• Fresh coriander (optional)


• 1 tbsp soy sauce
• ½ tsp baking soda
• 3 tsp corn flour (cornstarch slurry)
• 1 tbsp neutral vegetable oil
Stir-fry sauce
• ¼ cup oyster sauce
• 2 tbsp soy sauce
• 1 tsp brown sugar
• Ground black pepper (be generous!)
• 2 tsp white vinegar
• ½ cup chicken stock


1: Mix the steak slices with the marinade ingredients thoroughly. Let them marinate for 15 minutes.

2: For the broccoli, place in salted boiling water for 60 seconds, then drain and refresh in cold or ice water. Once cold, strain and set aside.

3: In a measuring or pouring jar, mix all the ingredients of the stir-fry sauces. Set aside for later.

4: In a small bowl, add corn starch and mix with a little water. Set aside for the end.

5: Heat a large frying pan or wok over medium-high heat, then add the vegetable oil. Add the beef pieces and spread the strips out in the pan quickly. Let it sear for about a minute before starting to stir-fry. Keep repeating the process of spreading and stir-frying until the beef is nearly cooked.

6: Add the finely sliced chili, green onions, ginger and garlic, stir-fry for another minute. Then add the cooked, drained broccoli and continue stir frying until it’s cooked, approx. 1 minute.

7: Pour in the mixed stir fry sauces and cook until thick and glossy, approx. 30 seconds.

8: Finish by pouring in the slurry and sesame oil, mix well over high heat until the sauce is thick and glossy. Serve with steamed rice and garnish with coriander amd sesame seeds.

Get your rice on first so it’s ready by the time you finish. •

Peninsula Essence – May 2024