Largely based on the same recipe as my Low Fat Beef Stir-fry this has the surprising addition of broccoli. A version of this recipe was one of the first things my fiancee ever made me for dinner. While I have never been a broccoli-hater, I had relegated it to something to be boiled and put as a side vegetable. This dish made me see that Broccoli can be a main star. If you don’t believe me you’ll just have to try it and see.

Cooking the Broccoli

Cooking the Broccoli

So how did this recipe compare to my previous beef stir-fry one? Well I did notice the difference in the quality of the beef, it wasn’t quite melt-in-the-mouth, but it was still really good. As for the broccoli instead of the mangetout and baby corn? I think the broccoli wins for me. The colour of the Broccoli when cooked is so amazingly vivid, so green and fresh. Adding the red chilli pepper added to the wonderful colours, and make it look so natural and tasty.

I think the perfect meal, fillet steak and Broccoli. Yum, I’ll maybe do that next weekend! Enjoy…

  • 1 teaspoon of powdered ginger (use fresh ginger if you have it)
  • 1 garlic clove, however I used the pre-minced stuff that keeps in the fridge for months, I used 1 tsp of this.
  • 3 tablespoons of dark soy sauce
  • 1 tablespoons of rice vinegar/li>
  • 1 teaspoon of Chinese five-spice powder
  • 1 tablespoon of Groundnut oil
  • 400g of thinly sliced sirloin steak (I always buy Scottish beef, but I guess that may be difficult for a lot of you)
  • 1/2 a yellow onion thinly sliced
  • 5 small mushrooms, thinly sliced
  • 8 florets of broccoli, in the stalk of each one slice in a cross. This allows the stalk to cook better and let the flavours in.
  • 1 red chilli pepper
  • Either rice or noodles to serve with


  1. Add the ginger, garlic, soy sauce, rice vinegar, chilli powder and 5-spice together in a bowl. Mix until combined.
  2. Thinly slice you steak and add to the marinade, making sure that all the meat is thoroughly coated. Cover the bowl in cling-film, and store in the fridge. For best results leave to marinade for at least 6 hours. I left it overnight, and it was beautiful.
  3. Add the groundnut oil to the bottom of your wok under high heat, until the oil is starting to bubble. Add the onions, chilli and broccoli, for 7 minutes, stirring occasionally so they don’t stick to the bottom of the wok.
  4. Add the mushrooms, leave for a further 2 minutes. Now add the beef along with any remaining marinade. Cook for another 5 minutes until the beef is cooked through.
  5. Serve on rice, or noodles. Enjoy.
Beef Stir-fry with Broccoli

Beef Stir-fry with Broccoli