Beef & Broccoli Speed Stir-Fry
Dinner · Chinese · Ready in 18 min · Serves 2
Thin-sliced beef seared hard, broccoli kept snappy, and a garlicky soy glaze over ready rice. On the table in eighteen minutes.
Per serving
- Calories
- 520
- Protein
- 38 g
- Carbs
- 45 g
- Fat
- 18 g
- Fibre
- 4 g
Vitamins and minerals, % of a day’s needs
- Iron28%
- Vitamin D1%
- B12138%
- Zinc86%
- Magnesium20%
- Omega-316%
- Folate38%
- Calcium7%
- Potassium22%
- Vitamin C111%
- Vitamin A7%
- Riboflavin32%
Worked out from the ingredients. How we work out our numbers
Ingredients
- 300 g Lean beef (thinly sliced)
- 250 g Broccoli
- 250 g Cooked white rice
- 3 tbsp Low-sodium soy sauce
- 3 cloves Garlic cloves, minced
- 1 tbsp Ginger, grated
- 1 tbsp Sesame oil
- 2 tsp Cornflour
- 60 ml Water
Method
- 1
Cut 250g broccoli into small florets and boil in salted water over high heat for 2 minutes until bright green but still firm. Drain well.
- 2
Heat 1 tbsp sesame oil in a wide pan or wok over high heat until shimmering. Sear 300g thinly sliced beef in a single layer for 2 minutes, turning once, until browned at the edges.
- 3
Add the minced garlic and 1 tbsp grated ginger and stir for 30 seconds over high heat. Whisk 3 tbsp soy sauce, 2 tsp cornflour and 60ml water, pour in, and toss with the broccoli for 2 minutes until the sauce clings.
- 4
Microwave 250g cooked white rice for 2 minutes until piping hot. Divide between 2 plates and pile the beef and broccoli on top.
