Garlic & ginger broccoli beef

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6 min


4 servings

* PLUS Cooking time: 10 minutes


  • 1 small bunch broccoli
  • 2 tsp vegetable oil
  • 500 g stir-fry beef strips , or 500 g blade steak, cut into strips
  • 1 yellow or red bell pepper
  • 1/4 cup soy sauce
  • 5 garlic cloves
  • 1 tbsp finely grated fresh ginger
  • 1 tsp dark sesame oil


  • Slice broccoli stalks from florets. Cut florets into small chunks. Peel stalks, if you like, then thinly slice. Heat oil in a wok or large frying pan, preferably non-stick, set over medium-high heat. When hot, add half the beef. Stir often until no pink remains, 2 to 3 minutes. Remove to a plate. Repeat with remaining beef, adding more vegetable oil, if needed.
  • While last batch of beef is cooking, slice pepper into thin strips. When meat is cooked, leave in pan and reduce heat to medium. Return first batch of beef and any juices to pan. Stir in soy, garlic, ginger and sesame oil. Add broccoli and pepper. Cover and simmer, stirring occasionally, until broccoli is tender-crisp, 6 to 8 minutes. Perfect over rice or tossed with egg noodles.

Nutrition (per serving)

  • Calories
  • 240,
  • Protein
  • 29.3 g,
  • Carbohydrates
  • 9.4 g,
  • Fat
  • 9.7 g,
  • Fibre
  • 2.6 g,
  • Sodium
  • 1129 mg.

Stir-fries are the time-pressed cook’s best choice. By the time it’s done, you can also have a pot full of rice cooked and ready to go.