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Chinese Tenderstem broccoli and beef stir-fry

  • Author: Pip Payne
  • Total Time: 14 minutes
  • Yield: 2 1x


A delicious, easy and healthy stir-fry

Syns: 2 per portion


  • 135 g frozen or fresh Tenderstem® broccoli
  • 230 g approx rump steak, sliced very thinly
  • 1 clove garlic (finely chopped)
  • 1 tsp cornflour
  • Approx 2cm chunk ginger (very finely chopped (or grated))
  • 1 tbsp Shaoxing rice wine
  • 1 tsp sugar
  • 2 tbsp oyster sauce
  • 1 tsp dark soy sauce
  • 1 mild red chilli (to garnish)
  • Spray oil or low-calorie cooking spray


  1. In a bowl, mix the beef with the garlic, cornstarch and 1 tablespoon of water, and leave to marinate for 10 minutes.
  2. Spray a good, non-stick frying pan with spray oil or low-calorie cooking spray, and place on a medium heat. Add the frozen Tenderstem® and stir-fry for 1 minute. Add the ginger, rice wine and sugar and stir-fry for 1 more minute. Transfer to a plate.
  3. Spray the pan again with oil/cooking spray, bring up to a high heat and add the beef. Stir-fry for 45 seconds and then stir in the oyster sauce. Add the Tenderstem® back into the pan, add the soy sauce and stir-fry all together for 30 seconds.
  4. Serve with basmati rice, garnished with sliced red chilli.


One of the keys to this recipe is getting the beef very thinly sliced, so use a good sharp knife!

  • Prep Time: 10 minutes
  • Cook Time: 4 minutes
  • Category: Main Course
  • Cuisine: Chinese

Keywords: Chinese, quick