Light Beef & Broccoli Stir-Fry
Nutrition per serving
Ingredients
- 300g lean beef strips, sliced thinly against the grain
- 300g broccoli florets
- 1 tbsp low-sodium soy sauce, for the marinade
- 1 tsp freshly grated ginger
- 2 garlic cloves, minced
- 1 tsp cornflour
- 1 tbsp vegetable oil
- 2 tbsp low-sodium soy sauce, for the sauce
- 1 tbsp oyster sauce
- 1 tsp sesame oil
- 1 tsp honey
- 2 spring onions, sliced
- 1 tsp sesame seeds, to serve
Instructions
Slice the beef thinly against the grain and toss it with 1 tablespoon of soy sauce, the ginger, garlic, and cornflour; leave for 10 minutes.
Heat the oil in a large wok over high heat until it is almost smoking.
Sear the beef in quick batches for 2–3 minutes until browned, then lift it out of the wok.
In the same wok, stir-fry the broccoli for 3–4 minutes until bright green and tender-crisp.
Return the beef to the wok and pour over the soy sauce, oyster sauce, sesame oil, and honey.
Toss everything for 1–2 minutes until the sauce turns glossy and coats the beef and broccoli, then scatter over the spring onions and sesame seeds and serve straight away.
This is the dinner I reach for when I want something fast that still feels properly satisfying without weighing me down. The thin beef strips cook in minutes and stay tender, the broccoli keeps its bite and bright green colour, and a light soy and ginger sauce pulls it all together. One wok, under half an hour, and a plate that leaves you full and still light on your feet.
