I am a meat and potato kind of girl, but every once in a while I feel the need to make an Asian-esque meal. When you’ve overdosed on carbs and cheese (as I often do), this dish is a great change of pace, packed with veggies and protein.
Stir Fried Beef & Broccoli
Serves: 2 very hungry girls about to go out dancing
Preparation Time: 10 minutes
Cooking Time: 20 minutes
- 1 tbsp orange juice
- 1 lime, squeezed
- 3 tbsp soy sauce
- 3 tbsp oyster sauce
- 1 tbsp rice wine vinegar
- 1 tbsp brown sugar
- 1 tbsp hot chilli powder
- 1 tbsp red pepper flakes
- 1 tbsp ginger, freshly grated
- 2 garlic cloves, crushed
- beef (whatever you can afford for the occasion)
- broccoli (one big crown)
- 1 red onion, sliced
- 1 tbsp olive oil
- 1 tsp corn starch
- Combine ingredients for the marinade. Cut beef into strips and allow to sit in the marinade for as long as you can, or at least for 10 minutes.
- Start with a tablespoon of oil in your frying pan over medium heat. Add sliced onions. These will cook down, so bigger slices are better. Sautée for about 2 minutes.
- Add broccoli and continue to sautée for 5 minutes.
- Pour in some of the marinade from the beef, and stir for another five minutes.
- Remove veggies from the pan. Place them on a plate and set aside.
- Raise the heat to high. Once pan is very hot, add the beef and the rest of the marinade. Flash fry the beef for about five minutes, stirring continuously.
- Add corn starch (diluted in a splash of water) to thicken sauce.
- Stir back in the veggies.
- Serve over brown rice and eat with a fork, like a proper English woman.
This dish is delicious with any green veggie. If you’re not a huge fan of broccoli, substitute green beans. I had leftover asparagus from a meal the other day, so I threw that in the mix as well. You could also add ingredients such as red peppers and mushrooms – whatever takes your fancy, it’s a very versatile recipe. Enjoy!