Australian & Chinese
Beef, Broccolini & Almond Stir-Fry
By: Christina Soong-Kroeger
Stir-frying is a fantastic, healthy and quick way to cook food. Assuming you have some noodles or rice to go with it, a nutritionally dense and delicious dinner can be on the table in under 10 minutes, making it perfect for after-work dinners when you really can’t be bothered cooking.
This stir-fry combines melt-in-the-mouth steak with tender broccoli and almonds for a tasty and satisfying dish. Enjoy!
- 400 grams scotch fillet beef
- 1 tablespoon Shaoxing wine
- 1 tablespoon light soy sauce
- 1 teaspoon sugar
- ¼ teaspoon sesame oil.
- 1 teaspoon corn flour
- 1 tablespoon vegetable oil
- 1 large onion, peeled and diced
- 1 large clove garlic, finely chopped
- 1 bunch broccolini, washed and chopped into pieces
- 70 grams raw almonds
- Cooked rice
Step by Step Instructions
Wash and pat dry meat, then cut into ½ cm slices, cutting diagonally across the grain.
Place into a bowl and then pour over Shaoxing wine, soy sauce, sugar, sesame oil, and corn flour.
Stir to combine and then cover and refrigerate for one hour to marinate.
Heat up a wok or large fry pan until smoking and then add oil.
Add onion and cook over a medium heat for a minute, stirring all the time. Add garlic and continue cooking and stirring for another minute.
Turn heat back up to high and then add beef, cooking and stirring it for a minute so it browns on all sides.
When the beef is browned but not fully cooked, turn off the heat and remove beef to a plate and set aside.
Turn heat back on and add almonds and broccolini. Stir to combine and then cover with a lid and turn heat down to low-medium.
Let cool, covered for two minutes.
Remove lid and stir. Return beef to pan and then mix to combine thoroughly.
Serve immediately with steamed rice.