Beef and Broccoli Stir-Fry

Seared beef strips that stay juicy, surrounded by crunchy broccoli and colorful peppers. The thick, glossy brown sauce coats every ingredient with a scent of sesame and soy.

• Prep time: 20 min
• Cook time: 10 min
• Difficulty: Easy
• Calories: 438
• Protein: 31 g
• Carbs: 17 g
• Fat: 23 g

Ingredients

• 500 g Beef rump steak ( thinly sliced )
• 300 g Broccoli ( into small florets )
• 1 piece Carrot ( thinly sliced )
• 1 piece Red bell pepper ( into strips )
• 1 piece Yellow onion ( sliced )
• 2 piece Garlic ( minced )
• 60 ml soy sauce
• 1 tbsp Brown sugar
• 1 tbsp Corn starch
• 1 tsp Ginger powder
• 2 tbsp Peanut oil
• 1 tbsp Sesame oil
• 100 ml Beef stock ( prepared )

Instructions

1. Sauce preparation

   In a bowl, mix the beef broth, soy sauce, brown sugar, cornstarch, and ginger powder. Whisk until the starch is well dissolved to avoid lumps.

2. Searing the beef

   Heat the peanut oil in a wok or large skillet until it smokes slightly. Sear the beef over very high heat. The meat should color instantly without releasing water. Remove and set aside.

3. Sautéing the vegetables

   In the same skillet, toss in the onion, garlic, broccoli, carrot, and bell pepper. Sauté briskly for 4 minutes. The vegetables should remain firm to the bite and keep their bright colors.

4. Final thickening

   Return the beef to the skillet. Pour in the prepared sauce. Stir constantly for one minute: the sauce will thicken and become glossy, perfectly coating each piece. Finish with the sesame oil.

Chef's tips

• The pan must be screaming hot before adding the meat; that's the secret to searing it without boiling it.
• Slice the beef against the grain (perpendicular to the fibers) for maximum tenderness.

Storage

Keeps for 2 days in the refrigerator in an airtight container. Reheat in a pan with a splash of water to loosen the sauce.