Steak and Broccoli Stir-Fry Image by: Stacey Brandford
The secret to a perfectly cooked beef stir-fry is placing the steak in the freezer before slicing it. That way, the meat will become nice and firm, allowing you to cut the meat into thin, even slices with ease.
Steak and Broccoli Stir-Fry
Place 450 g beef flank marinating steak in freezer until firm, about 20 minutes. Thinly slice across the grain. Meanwhile, in small bowl, whisk together 2 tbsp oyster sauce, 1 tsp chili garlic sauce, pinch each salt and pepper and 1/3 cup water. Set aside. In bowl, toss together beef, 4 cloves garlic, minced; 1 egg yolk; 2 tsp cornstarch; and pinch each salt and pepper. (Make-ahead: Cover and refrigerate for 1 hour.) In large nonstick skillet or wok, heat 1 tsp vegetable oil over medium-high heat; stir-fry half of the beef mixture until browned, about 3 minutes. Transfer to plate. Repeat with oil and remaining beef mixture. In same pan, heat 1 tsp vegetable oil over medium-high heat; stir-fry 1 onion, thinly sliced, and 100 g shiitake mushrooms, stemmed and sliced, until onion is golden and mushrooms are softened, about 5 minutes. Add 350 g bite-size broccoli florets (about 6 cups); 1 sweet red pepper, thinly sliced; and 2 tbsp water. Stir-fry until broccoli is tender-crisp, about 8 minutes. Return beef and any accumulated juices to pan. Stir in oyster sauce mixture; cook, stirring, until slightly thickened, about 1 minute.
Makes 4 servings.
Per serving: about 305 cal, 29 g pro, 14 g total fat (5 g sat. fat), 16 g carb (4 g dietary fibre, 5 g sugar), 101 mg chol, 493 mg sodium, 864 mg potassium. % RDI: 7% calcium, 25% iron, 39% vit A, 198% vit C, 30% folate.