/
1x
Advertisement

Stir-Fried Ginger Beef With Broccoli

119

  • Prep Time15 min
  • Total Time15 min
  • Makes3 Servings
*PLUS Cooking time: 6 minutes
By Chatelaine
Stir-Fried Ginger Beef With Broccoli

Yvonne Duivenvoorden

Chatelaine Triple Tested

You can easily adjust the ingredients in this one-dish favourite: Add more ginger for extra kick, or replace beef with chicken. Enjoy!

Ingredients

  • 300 to 375 g strip loin steak

  • 1 head broccoli

  • 2 portobello mushrooms

  • 2 yellow bell peppers

  • 1/3 cup soy sauce

  • 1/4 cup sherry

  • 1 tbsp brown sugar

  • 1 tbsp cornstarch

  • 2 tbsp grated fresh ginger, or 1 tsp bottled ginger

  • 3 garlic cloves, minced, or 1 tsp bottled garlic

  • 1 tsp dark sesame oil

  • 1/2 cup chopped cilantro, mint or basil, optional

Instructions

  • Discard any excess fat from steak, and cut meat into thin bite-sized strips. Slice broccoli florets from stalks. Cut florets into pieces; peel stalks, then slice into thin rounds. Cut and discard stem from each mushroom, and thickly slice caps. Slice peppers into thin strips. In a small bowl, stir soy with sherry, brown sugar, cornstarch, ginger, garlic and sesame oil until cornstarch is dissolved.

  • Coat a large frying pan or wok with vegetable oil and set over medium-high heat. Add steak and stir-fry until it changes colour, 2 to 3 min. Add vegetables. Stir the sauce and pour in. Stir-fry until vegetables are tender crisp, 4 to 5 min. Mix in cilantro. Serve over noodles or rice.

Nutrition (per serving)

Calories 269, Protein 26g, Carbohydrates 25g, Fat 6g, Fibre 3g.

Advertisement
Advertisement
Copy link
The cover of Chatelaine magazine's spring 2025 issue, reading "weekend prep made easy"; "five delicious weeknight meals", "plus, why you'll never regret buying an air fryer"; "save money, stay stylish how to build a capsule wardrobe" and "home organization special" along with photos of burritos, chicken and rice and white bean soup, quick paella in a dutch oven, almost-instant Thai chicken curry and chicken broccoli casserole in an enamelled cast-iron skillet

Subscribe to Chatelaine!

Want to streamline your life? In our Spring 2025 issue, we’ll show you how—whether it’s paring down your wardrobe, decluttering your messiest spaces or spending way less time cooking thanks to an easy, mostly make-ahead meal plan for busy weeknights. Plus, our first annual Pantry Awards.