Beef, Shiitake and Broccoli Stir-Fry Recipe


Stir-fried beef with broccoli is a great Chinese dish that can, however, miss the mark. I’ve made sure this version is excitingly flavored – and it features shiitakes. This makes a completely satisfying family meal that’s quick to put together once the beef has been left to marinate.

Ingredients: (Serves 4)

  • 45o g skirt steak, halved lengthways and cut across the grain into 5 mm slices
  • 1 tablespoon finely chopped fresh ginger
  • 2 tablespoons finely chopped garlic
  • ½ bunch spring onions, white and green parts, cut 5 mm thick
  • 4 tablespoons oyster sauce
  • 1 large head broccoli
  • Ice cubes
  • 5 tablespoons grapeseed or rapeseed oil
  • 225 g shiitake mushrooms, stems discarded and sliced 5 mm thick
  • Sea salt and freshly ground black pepper
  • 225 ml fresh chicken stock or stock make from a low-salt chicken stock cube
  • 1 tablespoon cornflour mixed with 2 tablespoons water
  • Boiled White Rice, for serving


In a large resalable plastic bag, combine the steak, ginger, garlic, spring onions and oyster sauce. Seal the bag and use your hands to distribute the ingredients. Marinate, refrigerated, for at least 1 hour and up to 5 hours.

Meanwhile, separate the broccoli into florets. Cut off their long stems and, using a chef’s knife, square the stems so that they resemble elongated blocks. Cut the stems lengthways into 5 mm pieces, then stack them and cut lengthways into 5 mm strips.

Fill a large bowl with water and add ice cubes. Fill a wok with water and bring to the boil. Add the broccoli and blanch for 3o seconds. Drain the broccoli and transfer it to the bowl. When the broccoli is cold, drain and set aside.

Heat the wok over a high heat. Add 2 tablespoons of the oil and swirl to coat the pan. When the oil is hot, add the mushrooms and stir-fry for about 2 minutes until soft. Season with salt and pepper and transfer the mushrooms to a plate. Add 2 more tablespoons of the oil and swirl to coat the pan. When the oil is hot, add half the beef and stir-fry for 5-6 minutes until medium-rare. Using a skimmer, transfer the beef to the plate with the mushrooms. Add the remaining oil, swirl to coat the pan, add the remaining beef and stir-fry until done. Return the reserved beef and mushrooms to the wok, add the broccoli and stock and heat through for 2-3 minutes. Season with salt and pepper. Using the skimmer, transfer the stir-fry mixture to a platter. Bring the sauce to a simmer, add the cornflour mixture and simmer for about 1 minute until the sauce is thickened. Pour over the stir-fry mixture and serve over the rice.

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