Sizzling Sichuan Beef and Broccoli Stir-Fry

Tender slices of beef stir-fried with broccoli florets in a spicy Sichuan sauce. A quick and flavorful weeknight dinner.

Prep Time

15 minutes

Total Time

30 minutes

Calories

595

Level

Easy

Yields

4 servings

Cost

£2.80

Season:

☀️ Summer

Meal Type:

Dinner

Cuisine:

Asian

Main Ingredient:

Beef•Rice

Cooking Style:

Quick & Easy•Stir-Fry

Mood:

Spicy

Ingredients

Servings

1lbBeef sirloin or flank steak(Thinly sliced against the grain)

£7.50

4cupsBroccoli florets(Cut into bite-sized pieces)

£1.50

1tbspGinger(Minced)

£0.15

3clovesGarlic(Minced)

£0.10

3tbspSoy sauce

£0.15

1tbspChili bean paste (Doubanjiang)(Adjust to taste, can substitute with chili garlic sauce)

£0.25

1tbspBrown sugar

£0.05

1tbspRice vinegar

£0.10

1tbspCornstarch(For thickening the sauce)

£0.05

1tspSesame oil

£0.10

2tbspVegetable oil(For stir-frying)

£0.05

4cupsCooked white rice(For serving)

£1.20

2tbspWater(For thinning the sauce if needed)

Total Cost

£11.20

£2.80 per serving

The Method

1
In a bowl, combine the soy sauce, chili bean paste, brown sugar, rice vinegar, and cornstarch. Mix well and set aside.
2
Heat 1 tablespoon of vegetable oil in a wok or large skillet over high heat. Add the sliced beef and stir-fry until browned, about 2-3 minutes. Remove the beef from the wok and set aside.
3
Add the remaining 1 tablespoon of vegetable oil to the wok. Add the ginger and garlic and stir-fry for about 30 seconds until fragrant.
4
Add the broccoli florets to the wok and stir-fry for 3-4 minutes, until slightly tender-crisp. You may need to add a tablespoon or two of water to steam them a bit if they are not cooking quickly enough.
5
Pour the sauce mixture into the wok and bring to a simmer, stirring constantly until thickened, about 1 minute.
6
Return the cooked beef to the wok and toss to coat with the sauce. Stir-fry for another minute until heated through.
7
Stir in the sesame oil.
8
Serve the stir-fry immediately over cooked white rice.

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My Notes

Nutrition Information

Nutrition per serving (450g)

595 kcal / 2490 kJ

Carbs

53g

20% of RDA

Fat

23g

33% of RDA

Protein

42g

84% of RDA

Detailed Breakdown

Fibre

4 g

13% of RDA

Sugar

9 g

10% of RDA

Sodium

1250 mg

54% of RDA

Saturated Fat

7 g

35% of RDA

Chef's Tips

For extra flavor, marinate the beef in a mixture of soy sauce, cornstarch, and a touch of sugar for 15-30 minutes before cooking.

Adjust the amount of chili bean paste to your desired level of spiciness.

If the sauce is too thick, add a tablespoon or two of water to thin it out.

Ensure the wok is very hot before adding the beef to get a good sear.

Other vegetables like bell peppers or snap peas can be added to the stir-fry.

Cooking Equipment

Wok or large skillet

Large bowl

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

For extra flavor, marinate the beef in a mixture of soy sauce, cornstarch, and a touch of sugar for 15-30 minutes before cooking.

Adjust the amount of chili bean paste to your desired level of spiciness.

If the sauce is too thick, add a tablespoon or two of water to thin it out.

Ensure the wok is very hot before adding the beef to get a good sear.

Other vegetables like bell peppers or snap peas can be added to the stir-fry.

Sizzling Sichuan Beef and Broccoli Stir-Fry

Ingredients

The Method