Beef & Broccoli Stir-Fry (with fried rice)

Rump steak is sliced finely and marinated with soy, oyster sauce, garlic, ginger and sesame oil, then seared in batches in a smoking-hot wok so it stays tender rather than stewing. The broccoli is cooked separately in the same wok, which keeps its colour bright and its texture crisp, before everything is tossed back together and seasoned with white pepper. Alongside it is a quick fried rice built from cooked rice, scrambled egg, spring onions and mixed vegetables. Both parts can be made ahead and reheated, and the rice makes a generous amount that easily stretches to a second meal.

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Prep Time 20 days d

Cook Time 30 days d

Total Time 50 days d

Servings: 4

Course: Main Course

Cuisine: Chinese

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

• 500 g rump steak
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 2 cloves garlic minced
• 1 tbsp fresh ginger grated
• 2 tbsp sesame oil
• 1 tbsp cornstarch
• 400 g fresh broccoli florets
• 2 tbsp vegetable oil
• 1/4 tsp white pepper
• 2 cups cooked rice
• 2 eggs beaten
• 3 tbsp soy sauce
• 3 spring onions chopped
• 1 cup mixed vegetables
• 2 tbsp sesame oil

Equipment

• Wok
• Spatula

Method

 

1. Marinate the rump steak with soy sauce, oyster sauce, garlic, ginger, and sesame oil for 30 minutes.
2. Heat 2 tablespoons of vegetable oil in a wok over high heat until smoking.
3. Add the marinated beef and stir-fry for 3-4 minutes until browned. Remove and set aside.
4. Add the broccoli florets to the wok and stir-fry for 2-3 minutes until tender-crisp.
5. Return the beef to the wok and toss everything together for another minute.
6. Season with white pepper and adjust soy sauce to taste.
7. Serve the beef and broccoli stir-fry immediately over the cooked fried rice.
8. For fried rice: Heat sesame oil in the wok and add the beaten eggs. Scramble and set aside.
9. Add the cooked rice to the wok and break up any lumps, stirring constantly.
10. Add soy sauce and the egg mixture back to the rice, mixing well.
11. Finish with chopped spring onions and mixed vegetables.
12. Toss everything together and serve hot alongside the beef and broccoli stir-fry.

Notes

Source: Julie Goodwin - Our Family Table

Hi Everyone,

Exploring Julie Goodwin’s “Our Family Table” has been such a delight.  She really has a great approach to family cooking and her recipes are so easy to follow.

Initially when I read this beef stir-fry recipe, I thought to myself – well how much more can there be to know about a stir-fry.  A great family stand-by right?  Wrong!  I will never approach stir-fry so flippantly.  Firstly as Julie recommends, I bought great rump steak and sliced super finely.  (I usually buy the pre-cut stuff).  Next the marinating which only takes an hour, however, if you are going out later you could do that in the morning and then it’s all ready to cook in the evening.  Secondly, the cooking of the meat in small batches.  I’m a bit lazy and usually throw all the meat in at once but doing it a little at a time gives you very tender and flavoursome meat.  The broccoli on its own is just lovely because by cooking it separately in the same wok, helps maintain its green colour and crispness.  Of course, stir-fry does leave a little bit of spackle mess but what the heck.

These are both a must try and you’ll be doing them over and over.  The MAV has already asked me when we are having the Mango & Passionfruit Crumble again!

Until next week…

From my table to yours with love x