Servings : Serves 2-3
This is my go-to recipe whenever I have a craving for Chinese food. It’s very easy and delicious. You can make the same dish with chicken strips in place of beef.
- 500 gm boneless steak, sliced into thin strips (I prefer quality fillet steaks for their tenderness)
- 1 medium onion, finely sliced
- 1/2 cup beef stock
- 4 tbsp soy sauce
- 2 tbsp brown sugar
- 3 tbsp oil
- 2 garlic cloves, grated or finely minced
- 3 tbsp cornstarch/cornflour
- 3-4 cups broccoli florets
- 1 tsp. black pepper, freshly ground
- salt if needed (tasted as you go because the soy sauce is on the salty side)
- white rice, cooked
- red chilli, sliced (optional)
- sesame seeds for garnish (optional)
If you partially freeze your steak (for about half an hour), it will make it much easier to slice. Always remember to slice across the grain for best results.
In a small bowl, combine soy sauce, cornstarch, black pepper, brown sugar plus HALF of the ginger and garlic. Then add 2 tbsp of this liquid mixture onto the steak slices and mix well, cover and set aside for about 30 minutes to marinate. This will infuse added flavour into the beef. Reserve the remaining liquid for later.
Heat a skillet or pan, then add half the oil. Allow it to heat up then add the beef slices in one single layer and brown them over high heat for about 1 minute on each side, remove to a plate and set aside. Do not be tempted to overcook the beef as it will end up becoming tough, you want the meat to get as brown as possible in as short amount of time as possible.
Heat the remaining oil in the same pan, then add the sliced onions and cook until they are slightly caramelised. Next add the remaining ginger and garlic and stir it in until fragrant. Then add the broccoli and stir-fry for an additional couple of minutes. Next add the remaining sauce that was reserved along with the beef stock. Cook over high heat until it thickens. Add the beef back into the pan and toss to coat. Season with some salt if needed.
Serve over hot steamed rice with a light sprinkle of sesame seeds and some sliced red chillies if you like the added spice.
Hey i was just thinking what beef stock do you use, as in the uk i dont think we have halaal beef stock anywhere
I usually make my beef stock from scratch at home, by boiling beef bones with some spices (ginger, garlic, salt and pepper plus some onion/tomato sometimes for added flavour). You can use a stock cube diluted in warm water OR simply use plain water in a pinch.
Hiya, can we substitute beef stock for chicken stock? Would it make much of a difference?
Hey Fauzia, the recipe states garlic and ginger but the ingredients only state garlic?
Can we use garlic paste instead of garlic cloves? if so how much?