Asian beef & broccoli stir-fry recipe

Fast and tasty dish loaded with classic Asian flavours and healthy vegetables.


1kg eye fillet, sliced diagonally, 2cm thickness
2 whole broccoli heads, florets separated and streamed
1 medium red capsicum, sliced
1 cup of mushrooms, sliced
2 cloves of garlic, minced
1 teaspoon cornflour
Brown or white rice to serve

Beef Marinade
1 tsp soy sauce
1 tsp Chinese rice wine
1/2 tsp cornflour
pepper to taste

For Finishing Sauce
2 tbsp oyster sauce
1 tsp Chinese rice wine
1 tbsp soy sauce
1/4 cup chicken stock



Marinate the beef – Mix together soy sauce, Chinese rice wine, cornflour and pepper in a bowl. Add beef slices and massage marinade into the beef. Stand for 10 minutes.

Prepare finishing sauce – Stir together oyster sauce, Chinese rice wine, soy sauce and chicken stock and set aside for later.

In a high heated frying pan or wok, add 2 tablespoons of cooking oil to coat pan. Add garlic, capsicum and mushroom and cook until softened. Add beef and cook until just browned. Don’t over cook beef.

Once beef is cooked, add finishing sauce and cornflour slurry, cook for a further minute to thickened sauce. Add broccoli.


Serve immediately on brown or white rice.


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