A MEAL YOU CAN MAKE

Beef and broccoli

Thin beef strips and bright broccoli in a savoury sauce.

About 32 minutes · 2 servings · Hob · large lidded pan · knife · board · measuring tools

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Ingredients · 2 servings

Allergens: Soya, molluscs in oyster sauce, usually wheat/gluten. Check all ingredient labels; brands and substitutions can change allergens. Check ingredient packets and any substitutions.

Estimated nutrition per serving

~614 kcal · 47g protein · 68g carbohydrate · 19g fat.

Calculated from ingredient references. Brands, swaps, portions and cooking losses change the result.

The method

  1. Get everything ready

    Cut broccoli into even small florets. Mix soy sauce, oyster sauce, cornflour and half the water. Prepare garlic and ginger. Keep beef and its utensils away from cooked ingredients.

  2. Heat the rice

    Pan-heat rice following the packet until steaming throughout. Transfer to a covered serving bowl.

  3. Steam the broccoli

    Add broccoli and remaining measured water to the pan. Cover over medium heat briefly, then stir. When bright green and nearly tender, transfer broccoli to a bowl.

  4. Sear the beef

    Dry the pan and heat the oil over medium-high heat. Spread beef in a single layer; cook in batches if crowded. Turn and stir until browned on both sides.

  5. Finish in the sauce

    Add garlic and ginger briefly, then return broccoli. Stir the sauce and pour in. Keep tossing until it bubbles, thickens and coats everything. Check the centre of the meat with a clean food probe: 75°C for 30 seconds or 70°C for 2 minutes. Continue cooking and recheck if needed.

    Check: Check the centre of the meat with a clean food probe: 75°C for 30 seconds or 70°C for 2 minutes. Continue cooking and recheck if needed.

  6. Check and serve

    Check beef is cooked and broccoli tender with a little bite. Serve with rice. Serve rice straight away. Cool any leftovers within one hour, refrigerate and use within 24 hours. Reheat only once until steaming hot throughout.

    Check: Confirm all earlier doneness checks before serving. A timer alone cannot confirm food is ready.

  7. Make the kitchen ready again

    Switch off heat that is no longer needed. Put leftovers in shallow containers for prompt cooling. Serve rice straight away. Cool any leftovers within one hour, refrigerate and use within 24 hours. Reheat only once until steaming hot throughout. Let hot equipment become safe to handle, then wash the pan, tray and utensils before the next dish. Allow longer if needed.

Cooling, storing & reheating

Serve rice straight away. Divide leftovers into small portions, cool within one hour and refrigerate at 0–5°C. Use within 24 hours. Reheat only once, until steaming hot throughout. Follow any stricter pack instructions.

Owner-reported kitchen testing covers this recipe at 2 and 4 servings.

Preparation: about 10 min · Cooking: about 17 min. The total also allows for preheating, resting and clearing up. Four portions can need extra batches and time.

Recipe background and sources

Chinese-American-style. Morsilo’s quantities and instructions are our own development version. Reference recipes can use different amounts and methods.

Reference photos, when shown, illustrate the dish; they do not show a kitchen-tested Morsilo result.

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