Serves 4
250 min
Fried Beef With Broccoli
Recipe GLPRe252a8d91ad266
A vibrant Chinese-inspired stir-fry featuring tender beef slices marinated in aromatic spices, garlic, and ginger, combined with fresh broccoli florets in a savory, thickened sauce. The beef is cooked quickly over high heat to maintain its tenderness, then tossed with broccoli and a rich soy-oyster sauce coating. This dish is naturally low-carb and comes together quickly for an impressive weeknight dinner.
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Ingredients
14 ounces lean beef (sirloin, rump, fillet, or tenderloin), thinly sliced
2 garlic cloves, minced
1-inch piece fresh ginger, peeled and grated
6 tablespoons light soy sauce (3 for marinating, 3 for cooking)
4 tablespoons oyster sauce
1 teaspoon five-spice powder
1 heaping cup fresh broccoli florets, chopped into bite-sized pieces
2 teaspoons cornstarch
1/2 cup warm beef stock
2 tablespoons peanut oil
Directions
Cut the beef into thin, even slices. Peel and mince the garlic cloves. Peel the ginger and grate it finely. In a bowl, combine the beef slices with 3 tablespoons of soy sauce, the oyster sauce, five-spice powder, minced garlic, and grated ginger. Toss to coat evenly. Cover with plastic wrap and refrigerate for at least 4 hours to allow the flavors to develop and tenderize the beef.
Chop the broccoli florets into small, bite-sized pieces. In a small bowl, whisk the cornstarch into the warm beef stock until no lumps remain. Set aside.
About 10 minutes before serving, heat the peanut oil in a wok or large skillet over high heat until shimmering. Add the broccoli pieces and stir-fry for about 1 minute until they begin to soften slightly but remain crisp. Transfer the broccoli to a clean plate and set aside.
Pour the marinated beef and all its marinade into the hot wok. Stir-fry continuously for about 1 minute over high heat until the beef is lightly browned on the surface. Add the cornstarch-stock mixture and the remaining 3 tablespoons of soy sauce. Stir constantly as the sauce begins to thicken, about 1-2 minutes. Return the broccoli to the wok and toss everything together until the sauce coats all ingredients evenly and the beef reaches at least 145°F internally. Serve immediately over rice or on its own.
