Beef and Broccoli
Don’t let leftovers go to waste! Whip up this deliciously simple beef and broccoli noodle dish using ingredients you likely already have at home. Perfect for a quick, stress-free meal!
Servings 4
Calories 439kcal
Ingredients
- 1 tablespoon Sesame Oil
- 500 g Leftover Roast Beef or Leftover Beef Steak Sliced into thin strips
For the Marinade:
- 3 tablespoons Low-Sodium Soy Sauce
- 1 teaspoon Dark Brown Sugar
- 1- inch piece Root Ginger Peeled and grated
- 1 Clove Garlic Crushed
- 2 teaspoon Chinese 5 Spice
For the Sauce:
- 1 Large Broccoli Chopped into small florets - Use leftover if you have it
- 300 ml Beef Stock
- 4 tablespoon Low-Sodium Soy Sauce
- 1 tablespoon Oyster Sauce
- 2 tablespoon Cornflower
- Straight-to-wok noodles to serve
Instructions
For the marinade:
- In a jug or cup, mix all of the marinade ingredients and stir well.
- Place the beef in a bowl or tub, pour in the marinade and mix well, so the beef is covered.
- Place in the fridge for at least 20 minutes.
To cook:
- Heat a large frying pan on the hob and add the sesame oil.
- For the sauce, mix the remaining cornflour, soy and oyster sauce in a jug with the beef stock.
- Flash fry the beef in one layer (do it in two batches if you need to) for a few minutes until warm.
- Add the broccoli and pour over the sauce.
- Bring to a simmer and cook for 5 minutes, until the sauce is thickening.
- Taste, and add extra Chinese 5 spice or seasoning if needed.
- Add the straight-to-work noodles and cook to package instructions.
Notes
Add extra stock or water if too dry, or simmer for longer to thicken further.
Nutritional info doesn't include noodles or any other sides.