Tender steak with crunchy greens and Asian flavours are the perfect combination. Try this base with different vegetables and proteins for a ‘go to’ stir fry that feels different every time you have it.
Recipe: Beef and broccoli stir-fry
Prep and cooking time: 20 mins
- 320g tender-stem broccoli
- 500g flank or rump steak
- 2 tbsp sesame oil
- 1 red onion, finely sliced
- 2 garlic cloves, finely diced or minced
- 6cm fresh ginger, minced
- 1 handful fresh coriander, stems finely chopped and leaves roughly chopped
- 3 tbsp soy sauce
- 1 lime, cut into wedges
- 1 red chilli, finely sliced
- Place the broccoli in a heatproof bowl, cutting any thicker pieces in half lengthways. Cover with boiling water, add a pinch of salt, and leave for 10mins. Drain and set aside.
- Meanwhile, slice the steaks into finger-sized strips and season with salt and pepper.
- Heat 1 tbsp of the oil in a wok or large frying pan, over a medium heat. Fry the onion, garlic, ginger, and chopped coriander stems, until slightly softened.
- Add the remaining 1 tbsp of oil, and steak, and fry for 1-2mins, until lightly browned. Add the broccoli and fry for a further 2mins.
- Add the soy sauce, a squeeze of lime juice, and the coriander. Toss together until well mixed.
- Serve with sliced chilli on top and a squeeze of lime juice.
receipes on your site always have onions garlic spices in them what about idea with none of these items
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Sounds beautiful,could you have noodles or rice with it
Absolutely! We recommend following our balanced plate model when building meals: 1/2 plate non-starchy vegetables, 1/4 plate protein, and 1/4 plate carbohydrates.
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Hi there – why are you recommending people eat red meat as part of a healthy diet used by the NHS, when the World Health Organisation has red meat on its list of Group 1 carcinogens? Doesn’t seem to right to me.
Very easy to follow and quick to produce
The beef was still bleeding, some sides hadn’t browned at all and it was barely warm after 2 minutes on medium. Then I added the broccoli and the beef was still pink. Am I supposed to mix it all or leave the beef where it is, to get closer to cooked? Am I supposed to serve it like that? Some was to be tomorrow’s lunch, too, is it safe to refrigerate? It’s just that my wife insists that I mustn’t change a recipe, so maybe the recipe needs to be written better, with fewer assumptions.
Hi there, we’re really sorry to hear you had some issues with this recipe. Remember to allow your pan to heat up fully before adding the beef. Our recipe team have tried and tested this recipe many times and got perfect results each time. However, everyone’s stove is different, so you may have to adjust the temperature and times to ensure your beef is fully cooked through. Once the beef is fully cooked, it’s safe to refrigerate and reheat the next day for lunch (an easy meal prep!). Thank you for this feedback and we’ll pass it onto the recipe team.
Best stir fry recipe ever!