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Beef & Broccolini Stir-Fry with Rice



 

INGREDIENTS


Beef & Marinade

  • 500g / 17.6oz Beef Topside (or another lean cut of beef)

  • 1 tbsp Corn Flour (aka Corn Starch)

  • 1 tsp White Sugar

  • 1/2 tsp Cooking Salt (or 1/4 tsp Table Salt)

  • 1/2 tsp Bi-Carb Soda (aka Baking Soda)

  • 1 pinch Chinese 5-Spice Powder (Optional)

  • 1 tbsp Soy Sauce

  • 1 tbsp Shaoxing Cooking Wine

  • 1/2 cup Water


Vegetables

  • 350g / 12.3oz Broccolini (or Broccoli, Chinese Broccoli)


Aromatics

  • 4 cloves Garlic


Sauce

  • 1 tbsp Corn Flour (aka Corn Starch)

  • 1/2 tbsp White Sugar

  • 1 tsp Chicken Stock Powder

  • 1/2 tsp White Pepper

  • 2 tbsp Soy Sauce

  • 2 tbsp Oyster Sauce

  • 1 tbsp Shaoxing Cooking Wine

  • 1 tsp Sesame Oil

  • 1 tsp Dark Soy Sauce

  • 1/2 cup Water


Rice

  • 2 cup Jasmine Rice

  • 2 + 1/4 cup Water

  • 1 tsp Cooking Salt (or 1/2 tsp Table Salt)


For Cooking

  • 2 tsp Cooking Oil (e.g. Vegetable, Canola, Sunflower)


 

METHODS


Step 1: Prepare the beef

  • Slice the beef along the grain into strips

  • Thinly slice each strip against the grain

  • Add the sliced beef to a bowl along with the marinade ingredients

  • Mix for 1-2 minutes, or until there is no more liquid pooling at the bottom of the bowl

  • Set aside until ready for use


Step 2: Prepare the broccolini

  • Cut the ends of each broccolini stem and discard

  • Cut any loose stems or leaves off the broccolini

  • Cut off the top flowers and cut in half lengthwise

  • Slice the main stem on a sharp angle into 3-4 pieces

  • Add the chopped broccolini to a bowl and rinse with water

  • Strain and set aside until ready for use


Step 3: Prepare the aromatics

  • Cut off the hard ends of each garlic clove

  • Lightly crush each clove and peel the skin

  • Cut each clove into 2-3 pieces and crush

  • Chop the crushed garlic until finely minced

  • Add to a bowl and set aside until ready for use


Step 4: Prepare the sauce

  • Add all the sauce ingredients to a bowl and stir to combine

  • Set aside until ready for use


Step 5: Cook the stir-fry

  • Bring a wok half-full with water to a boil on high heat

  • Blanch the broccolini for 30 seconds, then remove and add to a strainer

  • Allow the water to return to a boil before adding the marinated beef

  • Stir constantly for 1-2 minutes, or until each piece is separated and there are no visible pink pieces

  • Remove and add to a strainer

  • Discard the water and scrub off any residual food on the surface of the wok

  • Return the wok to the stove over low heat and add 2 tsp oil cooking oil

  • Add the minced garlic and cook for 1-2 minutes or until aromatic

  • Briefly stir the sauce before adding to the wok

  • Turn the heat to high and stir the sauce until it bubbles and thickens

  • Turn the heat off and add the cooked broccolini & beef to the wok

  • Stir to combine and coat with the sauce


Step 6: Cook the rice

  • Wash the rice 3-4 times

  • Strain the rice and add to a pot

  • Add the water and salt and stir to combine

  • Bring to a boil over high heat

  • Cover with a lid, reduce the heat to low, and cook for 12 minutes

  • Turn the heat off, keep the lid on, and allow to sit for 10 minutes

  • Remove the lid and fluff the rice to release excess steam


Step 7: Add to containers

  • Evenly distribute the rice & stir-fry between 4 containers

  • Allow to cool uncovered before storing in the fridge for up to 1 week

  • Microwave to reheat and enjoy!


 

VIDEO



 

NUTRITION


Servings: 4


Nutrition per serving:

  • Calories - 616

  • Protein - 38.1g

  • Carbohydrate - 91.7g

  • Fat - 9.6g


 

EQUIPMENT USED

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