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Fiery beef & broccoli stir-fry
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The key to this recipe is ensuring you marinate the beef and have everything prepared and ready to add to the wok so you can cook and serve without delay.
1 tsp Lee Kum Kee Pure Sesame Oil
1 tbsp light soy sauce
1 tsp grated fresh ginger
340g pack essential Waitrose British Beef Frying Steak, cut into 1cm strips
2 tsp sunflower oil
1 red onion, thickly sliced
220g tenderstem broccoli, halved lengthways then cut into 6cm lengths
150g pack shiitake mushrooms, sliced
2 red chillies, thinly sliced
4 tbsp Lee Kum Kee Premium Oyster Sauce
1 tsp rice vinegar
4 salad onions, shredded
1. In a bowl, mix together the sesame oil, soy sauce and grated ginger, then stir in the beef strips and leave to marinate at room temperature for 15 minutes.
2. Heat a wok and stir-fry the beef for 4-5 minutes until nicely browned and cooked through. Transfer to a clean bowl and set aside.
3. Add the sunflower oil to the wok and stir-fry the red onion, broccoli, mushrooms and chilli for 5 minutes until tender. Return the beef and any resting juices to the wok and stir in the oyster sauce and vinegar. Continue to cook for 1-2 minutes until piping hot. Scatter over the salad onions and serve with rice or noodles.
Cook’s tipTry swapping the fresh shiitake mushrooms for ½ x 300g pack frozen Cooks’ Ingredients Exotic Mushroom Medley.
Typical values per serving:
This recipe was first published in January 2017.