Ingredients
For the meat and marinade:
- 1/2 teaspoon sesame oil
- 2 large cloves garlic, minced
- 1 teaspoon peeled and grated fresh ginger
- 2 tablespoons Chinese cooking wine (Shaoxing wine)
- 2 tablespoons soy sauce
- 450 g lean beef sirloin, rump or tenderloin, cut into thin strips (preferably sustainably raised)
For the stir-fry sauce:
- 3 tablespoons soy sauce
- 1 teaspoon brown sugar
- 2 1/2 tablespoons hoisin sauce
For the stir-fry:
- 2 teaspoons sesame oil
- 1 crown broccoli, cut into florets (or 250 g broccolini, cut into bite-sized pieces)
- 2 medium carrots, peeled and sliced into matchsticks (julienned)
- 4 tablespoons water
- 4 green onions, thinly sliced
- toasted sesame seeds, as garnish (optional)
- cooked Chinese noodles, rice noodles or steamed rice, to serve
Instructions
- Marinate the beef: In a large bowl, combine the sesame oil, garlic, ginger, Shaoxing wine, and soy sauce. Add the beef and toss to coat. Cover and refrigerate for 3 hours or overnight.
- Prepare the stir-fry sauce: In a small bowl, stir together the soy sauce, hoisin sauce, and brown sugar until well combined. Set aside.
- Stir-fry the beef: Heat the sesame oil in a wok or large skillet over medium-high heat. Once hot, add the beef and stir-fry until it is 95% cooked through, about 2 minutes. Transfer the beef to a plate and set aside.
- Stir-fry the vegetables: In the same pan, add the carrots and cook for 2 minutes. Add the broccoli and 2 tablespoons of water, stirring to combine. Cook until the broccoli turns vibrant green, about 1 minute. Add another splash of water, cover with a lid, and steam for 1–2 minutes until crisp-tender. (TIP: If using broccolini with thicker stems, add them earlier with the carrots, depending on your preferred tenderness.)
- Bring it all together: Return the beef to the pan along with the stir-fry sauce. Toss everything together and cook for another minute. Stir in the sliced green onions, remove from the heat, and serve immediately over noodles or steamed rice. Sprinkle with toasted sesame seeds, if desired, and enjoy!
Nutrition
Video
Notes
- Shaoxing wine is usually available in Asian markets and well-stocked supermarkets. Alternatively, you can use dry sherry or white wine as a substitute.
- Marinating the meat is not a must—but it’s highly recommended! It makes the beef wonderfully tender and flavorful. This step is especially worthwhile for wok recipes, as the quick searing at high heat really brings out the flavors of the marinade.
- This marinade is not only perfect for wok dishes. It's also great for marinating meat for grilled skewers on the BBQ! Deliciously seasoned and tender!