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Tuesday, 11 March 2014

Easy Quick Stir Fry Beef & Broccoli

With the hot weather and dry spell here in Malaysia, I guess some of you wasn't in a mood to bake or cook lately, right?  It has not been raining for more than 3 months here already;  all the trees and grasses has turn reddish brown; from far it looks like Autumn season here in Malaysia!!

With the dry spell and water rationing going on, it is good to cook and eat light and easy dishes like soups and stir fry dishes.


300g rump steak or tenderloin steak, thinly sliced
180g broccoli florets
50g ginger, thinly sliced
1 bird’s eye chilli, thinly sliced
1 tbsp peanut oil
Dash of pepper

1 tbsp soy sauce
1/2 tbsp cornflour
1/2 tbsp oil

2 tbsp soy sauce
½ tbsp oyster sauce
½ tsp sugar
2 tsp Shaoxing wine
1 tsp corn flour
3 tbsp water

Marinate the beef slices with soy sauce, cornflour and oil for 15-30 minutes.
In a saucepan, blanched the broccoli florets 10-15 seconds, drain and set aside.
Heat 1 tbsp of oil in a wok under high heat until smoking hot. Add in sliced ginger and give it a quick stir for a minute.
Add in beef and the blanched broccoli florets and stir fry for a further 1 minute.  Pour in the sauce and give it a thorough mix and further cooked till until the beef turned brown and the sauce slightly thickened.
Stir in the sliced bird's eye chilli and season with white pepper and add a splash of sesame oil. 
Mix well and serve immediately with steamed rice.

                        If you don't eat beef, you can always substitute with pork tenderloin.