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Crispy beef and broccoli stir-fry recipe

Crispy beef and broccoli stir-fry recipe

8 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

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

  1. 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.
  2. 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.
  3. 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

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