Crispy beef and broccoli stir-fry recipe
Created by The Tesco Recipes team
A different approach to the tried and tested stir-fry, using minced beef steak ensures your meat gets crispy and delicious in no time - a perfect taste and texture contrast to the broccoli florets. Scatter with sliced chillies for an added kick, if you like.
See method- Serves 4
- 7 mins to prepare and 13 mins to cook
- 328 calories / serving
- Dairy-free
- Healthy
Ingredients
- 2 tbsp vegetable oil
- 350g beef steak mince
- 250g dried egg noodles
- 1 head of broccoli, cut into small florets, stem trimmed and finely diced
- 1 onion, finely sliced
- 3 tbsp reduced-salt soy sauce
- 2 tbsp distilled vinegar
- 2 tsp miso paste
- 3 garlic cloves, crushed
- 1.5cm piece ginger (about 10g), peeled and finely grated
- 1 red chilli, finely sliced
Each serving contains
- Energy
- 1380kJ 328.0kcal
- Fat
- 12g
- Saturates
- 3g
- Salt
- 1.2g
- Sugars
- 5g
of the Reference intake
Carbohydrate 30.4gProtein 26.7gFibre 6.5g
Method
- Heat 1tbsp oil in a wok or large frying pan over a high heat. Add the beef mince and stir-fry for 6-8 mins, stirring constantly to break up the mince, until dark brown and crisp. Meanwhile, put the noodles in a heatproof bowl and pour boiling water over to cover. Leave to soak for 6-7 mins, then drain, reserving 5 tbsp of the water.
- Transfer the crispy beef to a bowl. Heat the remaining 1 tbsp oil in the wok, add the broccoli and onion and fry for 5-6 mins until the broccoli is bright green and starting to turn tender. Mix the soy, vinegar, miso and reserved noodle water in a small bowl.
- Add the garlic, ginger and most of the chilli to the wok and fry for 1 min until fragrant. Tip the noodles into the wok along with the sauce and crispy beef. Toss well to coat the noodles and broccoli in the sauce; cook for 30 secs more until sauce is bubbling and thickened. Divide between 4 bowls and scatter with the remaining chilli to serve.
- See more Quick stir-fry recipes
