Beef and Broccoli Stir-Fry
Ingredients
- 500 gBeef rump steak (thinly sliced)
- 300 gBroccoli (into small florets)
- 1 pcCarrot (thinly sliced)
- 1 pcRed bell pepper (into strips)
- 1 pcYellow onion (sliced)
- 2 pcGarlic (minced)
- 60 mlsoy sauce
- 1 tbspBrown sugar
- 1 tbspCorn starch
- 1 tspGinger powder
- 2 tbspPeanut oil
- 1 tbspSesame oil
- 100 mlBeef stock (prepared)
Method
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.
- 1
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keeps for 2 days in the refrigerator in an airtight container. Reheat in a pan with a splash of water to loosen the sauce.
