Beef with broccoli and ginger
Reviewed by our expert panelServes: 4
Time to make: 30 mins
Total cost: $18.12 / $4.53 per serve
(at time of publication)
Ingredients
- ¼ cup Chinese rice wine or dry sherry
- 1 teaspoon sesame oil
- 1 teaspoon cornflour, plus 1 teaspoon extra
- 500g lean rump steak, thinly sliced across the grain
- 1 ½ tablespoons oyster sauce
- ¼ cup liquid salt-reduced chicken stock
- 1 teaspoon castor sugar
- spray oil, to grease
- 3cm piece fresh ginger, peeled, cut in thin matchsticks
- 4 cups broccoli, cut in florets
- 6 spring onions, trimmed, cut in 5cm lengths
- 4 cups cooked rice, to serve
Instructions
1 Place half the Chinese rice wine in a bowl with sesame oil and 1 teaspoon cornflour. Add beef and toss until evenly coated. Set aside to marinate for 10 minutes. Place the remaining Chinese rice wine, extra cornflour, oyster sauce, stock and sugar in a small bowl and stir until smooth. Set aside.
2 Spray a large wok with oil and place over a high heat. Add beef in batches and stir fry for 2-3 minutes, or until browned. Remove from heat and set aside.
3 Return wok to high heat and spray with a little more oil. Add ginger and broccoli and stir-fry for 2 minutes until tender but still crisp. Add spring onions and stir-fry for 1 more minute. Return beef to wok with the reserved rice wine sauce and simmer for 2-3 minutes or until slightly thickened. Serve immediately with rice.
Nutrition Info (per serve)
-
Calories 519cal
-
Kilojoules 2170kJ
-
Protein 39g
-
Total fat 11g
-
–Saturated fat 3g
-
Carbohydrates 60g
-
–Sugars 6g
-
Dietary fibre 6g
-
Sodium 390mg
-
Calcium 100mg
-
Iron 6mg
Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.
For more healthy recipes and expert diet advice go to www.healthyfood.com
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© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
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