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Crispy beef and broccoli stir-fry recipe

82 ratings

A different approach to the tried and tested stir-fry, using minced beef steak ensures your meat gets crispy and delicious in no time - a perfect taste and texture contrast to the broccoli florets. Scatter with sliced chillies for an added kick, if you like. See method

Serves 4
7 mins to prepare and 13 mins to cook
328 calories / serving
Healthy
Dairy-free

Ingredients

2 tbsp vegetable oil
350g beef steak mince
250g dried egg noodles
1 head of broccoli, cut into small florets, stem trimmed and finely diced
1 onion, finely sliced
3 tbsp reduced-salt soy sauce
2 tbsp distilled vinegar
2 tsp miso paste
3 garlic cloves, crushed
1.5cm piece ginger (about 10g), peeled and finely grated
1 red chilli, finely sliced

If you don't have mince, cut open some sausages instead

Each serving contains

Energy
1380kj
328kcal 16%
Fat
12g 17%
Saturates
3g 15%
Sugars
5g 6%
Salt
1.2g 19%

of the reference intake
Carbohydrate 30.4g Protein 26.7g Fibre 6.5g

Method

Heat 1tbsp oil in a wok or large frying pan over a high heat. Add the beef mince and stir-fry for 6-8 mins, stirring constantly to break up the mince, until dark brown and crisp. Meanwhile, put the noodles in a heatproof bowl and pour boiling water over to cover. Leave to soak for 6-7 mins, then drain, reserving 5 tbsp of the water.
Transfer the crispy beef to a bowl. Heat the remaining 1 tbsp oil in the wok, add the broccoli and onion and fry for 5-6 mins until the broccoli is bright green and starting to turn tender. Mix the soy, vinegar, miso and reserved noodle water in a small bowl.
Add the garlic, ginger and most of the chilli to the wok and fry for 1 min until fragrant. Tip the noodles into the wok along with the sauce and crispy beef. Toss well to coat the noodles and broccoli in the sauce; cook for 30 secs more until sauce is bubbling and thickened. Divide between 4 bowls and scatter with the remaining chilli to serve.

See more Quick stir-fry recipes