HOISIN BEEF, BROCCOLI AND WATER CHESTNUT STIR-FRY
Stir-fries are quick to throw together; just remember to have all your ingredients prepped before you start and some rice cooking. Hoisin sauce, beef and broccoli are a perfect combination. The water chestnuts and almonds add lots of great crunch, something I always love in a stir-fry. I cook the broccoli in the microwave and add it right at the end of the cooking to coat in the sauce – I find this way you don’t end up with hard stems and overcooked crowns.
Servings: 6
Calories: 330kcal
Equipment
- wok or large, deep skillet
Ingredients
- 1/2 cup beef broth
- 3 tablespoons hoisin sauce
- 2 tablespoons oyster sauce
- 2 tablespoons dry sherry
- 1 teaspoon coarsely ground black pepper
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch (cornflour)
- 12 oz broccoli
- 2 tablespoons peanut oil, divided or oil of your choice
- 1 1/2 lbs rib-eye or New York strip (sirloin) steak, cut into thin strips against the grain
- 2 tablespoons finely grated ginger
- 3 garlic cloves, thinly sliced
- 1 bell pepper (capsicum), thinly sliced
- 9 oz can sliced water chestnuts, drained
- 8 green onions, trimmed and cut into 1-inch lengths
- 1/3 cup toasted whole almonds
- Steamed jasmine rice, to serve, optional
- Sriracha sauce, to serve, optional
Instructions
- In a 1-cup measuring jug or small bowl, combine broth, hoisin sauce, oyster sauce, sherry, freshly ground pepper, sesame oil and cornstarch; set aside.
- Trim the broccoli and cut into florets. Arrange the broccoli in a glass pie dish or another microwave safe dish. Add 2 tablespoons of water to the dish. Cover with plastic wrap (you could also use paper towel if you don’t want to use plastic). Microwave on 100% power for 3 minutes until the broccoli is bright green and tender-crisp. Drain and set aside.
- Heat a large wok or frying pan over high heat. Add half the oil and half of the beef. Stir-fry for 1 to 2 minutes until the beef is browned. Remove from the wok to a plate and repeat with the remaining oil and beef; remove the beef from the wok to the same plate.
- Add the ginger and garlic; stir-fry for 30 seconds until fragrant. Add the bell pepper, water chestnuts, beef - along with juice that has accumulated on the plate, and the broccoli to the wok. Stir-fry to combine. Stir the broth mixture and add it to the stir-fry. Stir-fry until the sauce thickens and everything is hot – about 1 to 2 minutes.
- Add the green onion and almonds; stir-fry to combine. Serve immediately with steamed jasmine rice and sriracha sauce, if desired. Serves 4 to 6.
Nutrition
Calories: 330kcal | Carbohydrates: 19g | Protein: 30g | Fat: 15g | Saturated Fat: 3g | Cholesterol: 69mg | Sodium: 459mg | Potassium: 795mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1134IU | Vitamin C: 80mg | Calcium: 100mg | Iron: 3mg