Beef stir-fry with broccoli and sugar snaps
Thin strips of minute steak stir-fried fast over high heat with broccoli, sugar snaps, pepper and carrot in a glossy sauce of oyster sauce, soy, ginger and garlic. Serve with brown rice. Many make it with egg noodles and a cold crème fraîche sauce with ginger and lime.
- 30 minTime
- 24 minHands-on
- 4Portions
- ≈ 53 krper portion
- 500kcal per portion
Ingredients for 4 portions
- 450 gMinute steak
- 300 gBroccoli
- 200 gSugar snap peas
- 1Bell pepper, red
- 1Carrot
- 3Spring onions
- 2 clovesGarlic
- 1 tbspGinger, finely grated
- 3 tbspOyster sauce
- 2 tbspSoy sauce
- ≈ 1 dlWater
- 2 tspCornflour
- 1 ½ tbspRapeseed oil
- 1 tbspSesame seeds, toasted
On the side
- 3 dlBrown rice
Method
- Cook the brown rice according to the packet instructions, about 25 minutes.
- Cut the minute steak into thin strips. Cut the broccoli into small florets, then peel and slice the stalk. Slice the pepper and carrot into strips, halve the sugar snaps and slice the spring onions. Chop the garlic.
- Stir the ginger, oyster sauce, soy sauce, water and cornflour together into a sauce.
- Heat half the oil in a wok over the highest heat. Stir-fry the beef in two batches, 1–2 minutes per batch, until browned. Lift it out.
- Heat the rest of the oil and stir-fry the broccoli, carrot and pepper for 3 minutes. Add the sugar snaps, garlic and spring onion and stir-fry for 1 more minute.
- Pour in the sauce and return the beef. Bring to the boil, stirring, until the sauce has thickened and turned glossy. Sprinkle with sesame seeds and serve with the rice.
The cost is estimated from Swedish grocery prices.
