Quick Beef Stir Fry with Broccoli and Baby Corn
Prep time
Cook time
Total time
Serves: 2-3
for the marinade
  • 200g beef rump, fillet or porterhouse thinly sliced against the grain
  • 1 tbsp oyster sauce
  • 1 tsp light soy sauce
  • pinch of sugar
for the stir fry
  • 4 tbsp vegetable or peanut oil
  • 1 head broccoli, cut into small florets
  • 6 baby corn, halved lengthwise
  • 2 baby bok choi, leaves halved lengthwise
  • 5 thin (2mm) slices ginger, cut into julienne
  • 2 cloves garlic, thinly sliced
  • 1 red chilli, thinly sliced into rings
  • 3 spring onions, cut into 4cm lengths
  • 2 tbsp shao hsing
  • ½ tsp sugar
  • 1 tbsp oyster sauce
  • 2 tsp light soy sauce
  • 1 tsp dark soy sauce
  • 2 tbsp water, mixed with 1 tsp cornstarch
  1. Start by marinating the beef - combine the oyster sauce, soy sauce and sugar in a small bowl and add the beef, mix through and set aside until needed.
  2. Heat a wok until just smoking, then add half (2 tbsp) of oil and when hot, stir fry the beef until browned about 1 minute - it might not be cooked all the way through yet, but we'll cook it more later. Remove from wok and set aside.
  3. Add the broccoli to the wok and stir fry for roughly a minute (add a few tablespoons water if it's catching and burning on the bottom) then add the baby corn and bok choi and stir fry for a further minute. Remove and set aside.
  4. Add the remaining oil to the wok and when just smoking, add ginger, garlic, chilli and spring onions and stir fry until fragrant. Deglaze the wok with shao hsing, then return the beef and vegetables to the wok. Add the oyster sauce and soy sauce and stir fry until all the ingredients are cooked through. If the sauce isn't thickened to your liking, add the cornstarch mixture and cook until slightly thickened. Remove from the wok and serve while hot.
Recipe by A Kitchen Cat at https://akitchencat.com.au/stir-fry-beef-broccoli/