Original home-kitchen adaptation; practical kitchen testing is pending. Nutrition is an ingredient-based estimate. Image shows a serving suggestion.
Ingredients
- 12.0 oz (340 g) beef sirloin, thin strips
- 10.6 oz (300 g) broccoli, small florets
- 0.4 oz (12 g) ginger, grated
- 0.4 oz (10 g) garlic, minced
- 0.8 US fl oz (25 ml) light soy sauce
- 0.4 oz (10 g) cornstarch
- 3.1 tsp (14 g) neutral oil
- 1.0 tsp (4 g) sugar
- 3.4 US fl oz (100 ml) water
Method
- Toss beef with half the soy sauce and half the cornstarch. Mix remaining soy and cornstarch with sugar and 70 ml water.
- Heat half the oil in a wok. Add broccoli and remaining 30 ml water, cover for 2 minutes, then stir-fry for 2 minutes. Transfer to a plate.
- Heat remaining oil and cook beef in two batches for 2–3 minutes each. Check the thickest strip reaches 145°F (63°C); rest the cooked beef on a clean plate at least 3 minutes.
- Stir-fry garlic and ginger for 20 seconds. Add sauce, bring to a simmer and return broccoli and rested beef. Toss for 1 minute until coated.
Cook’s note: A home adaptation of Chinese-style stir-frying. Extra rice is not included.
Allergens: Soy and wheat in soy sauce.
Approximate nutrition per serving: 422 kcal · Protein 40 g · Carbohydrates 16 g · Fat 22 g. Estimates are not laboratory measurements. Check package labels for allergens.
Use a thermometer for meat, fish and egg dishes. Official safe cooking temperatures.