Beef and Broccoli Stir Fry
Serves: 2
Time: 25 minutes
I remember back when I was 20 in my very early days of cooking I used to consider a stir fry to be a pretty fancy dish and something that I would make if I was having friends over (how cute is that). I hope I don’t sound like a snob but chances of you catching me serving a stir fry at a dinner party nowadays are pretty slim. That said there is absolutely still a place for them in my kitchen. Who doesn’t love a fresh meal that’s packed with yummy veggies tasty sauciness and super quick to prepare. When I do a quick beef stir fry I prefer to use a high end cut of meat, but if you want a cheaper alternative you could use a rump steak. A little trick the Chinese do is they toss the meat in bicarbonate soda first to break it down, that’s how they get their meat so soft.
Feeding Four
I have added an xtra 200g of beef to your list and if you are big eaters I would suggest adding some rice or a noodle.
Leftovers
There is enough of this dish for a small bowl each for leftovers but to make it a touch more substantial I have added another 200g of meat in the lunch list.
What you'll need
400g scotch fillet or eye fillet steak
1 broccoli
250g snow peas
2 bunches of bok choy
1 small brown onion
1 small piece of ginger
3 cloves of garlic
1/4 cup of oyster sauce
1 packet of button mushrooms
1 packet of oyster mushrooms
2 spring onions
From the Pantry
1 tablespoon of sesame oil
2 tablespoons coconut oil
2 tablespoons of soy sauce or tamari
1 teaspoon sesame seeds
sea salt flakes and pepper
Optional Lunch Xtra’s
200g of scotch or eye fillet steak
Prep
Prep Veggies
Place a large pot of water on to boil with a pinch of salt and a large splash of sesame oil.
Cut broccoli into florets.
Remove the tips and the string from the snow peas.
Cut the base of the bok choy and wash under cold water.
Slice button mushrooms and rip up the larger oyster mushrooms.
Peel and slice onion lengthways, and peel and grate the garlic and ginger.
Slice the greens of the spring onions into batons.
Prep Meat
Slice your beef into bite sized strips. You want to cut against the grain. So how do you work this out? Look at the way the grain or the lines of the meat are running, don’t slice in the same direction you instead cut across them.
Presentation Preferance
You can easily cook your greens in the stir fry if you prefer. Just add them after the mushrooms but before you add the beef.
Stir Fry
Heat a large wok with 1 tablespoon of coconut oil.
Season the beef with salt and pepper and add the beef into the hot wok working quickly you want to toss the meat around for about 2 minutes until all the sides are nicely browned. Remove from the wok and place on a plate.
Wipe the wok clean with a paper towel and add another tablespoon of coconut oil to the wok. Add the onion and garlic and saute till soft.
Add the button mushrooms and cook till soft. Adding more oil if required. Add the oyster mushrooms and cook for 1 minute until slightly softened.
Add the beef back into the wok along with the oyster sauce and soy sauce and work till the mix begins to bubble.
Remove from the heat and scatter with the spring onion.
Drop the green veg into your pot of boiling water and cook for 1 minute, just long enough for everything to turn a vibrant green.
Drain and sprinkle with some sea salt flakes.
Plate it Pretty
Arrange the green veg on the base of a large serving platter, taking the veg almost to the edge of the platter.
Top the veg in the centre with the beef mixture.
Sprinkle over the top with sesame seeds.
Enjoy!
Lunch tomorrow
Lunch tomorrow is exactly the same. You will want to put this one in a microwave safe dish as it is much nicer hot.