[2026-05 EXP] Beef and Broccoli Stir Fry
Untested recipe.
Substitutions:
- Braising steak / beef for stir fry — at Aldi, use British Beef Steak 21 Day Matured, sliced thinly yourself against the grain. The 21-day maturation helps tenderness. The British Diced Beef (5% fat) is likely topside or silverside diced rather than true chuck, so it’s not ideal here — the fibres don’t respond as well to the velveting technique. Stick to the steak for this one.
- Broccoli — tenderstem works better texturally; regular supermarket broccoli is fine. Pak choi, green beans, or mangetout are good alternatives.
- Oyster sauce — hoisin works at a pinch but is sweeter; reduce sugar elsewhere if substituting.
- Dark soy sauce — if you only have regular soy, use it but the sauce will be lighter and less glossy. A tiny drop of molasses can approximate the depth.
Ingredients
700 g braising steak | sliced thinly against the grain
1 tsp bicarbonate of soda | for velveting
2 tbsp cornflour | divided
2 heads broccoli | cut into florets
4 cloves garlic | minced
1 thumb ginger | minced
3 tbsp oyster sauce
2 tbsp dark soy sauce
1 tbsp soy sauce
1 tbsp sesame oil
100 ml beef stock or water
2 tbsp vegetable oil
Directions
Velvet the beef by tossing sliced steak with bicarbonate of soda and 1 tbsp cornflour. Leave for 20-30 mins, then rinse well under cold water and pat dry.
Mix oyster sauce, dark soy, soy sauce, sesame oil, stock and remaining 1 tbsp cornflour in a small bowl to make the sauce.
Blanch broccoli florets in boiling salted water for 2 mins. Drain and set aside.
Heat vegetable oil in a wok or large frying pan over very high heat. Stir fry beef in batches for 2-3 mins until browned. Remove and set aside.
In the same pan, fry garlic and ginger for 30 seconds. Add broccoli and toss for 1 min.
Return beef to the pan, pour over the sauce and toss everything together over high heat for 1-2 mins until the sauce thickens and coats everything. Serve with rice.