Quick and Easy Beef Stir-Fry
What You Will Need
Ingredients
- 550 g beef rump steak thinly sliced
- ¼ C Lee Kum Kee Premium Soy Sauce
- 2 tbsp Lee Kum Kee Panda Brand Oyster Sauce
- 1 tbsp Lee Kum Kee Pure Sesame Oil
- 1½ C jasmine rice
- 2 tbsp vegetable oil
- 1 onion thinly sliced
- 2 carrots chopped
- 1 broccoli divided into florets
- 3 spring onions cut into 2-inch pieces
- 2 cloves of garlic crushed
- 2½ cm fresh ginger grated
- ¼ C hoisin sauce
- ¼ C brown sugar
- ½ C water
- 1 tbsp cornflour
- 2 tbsp water
Made with
Lee Kum Kee products
How to make it
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In a large bowl, combine the beef with half of the soy and oyster sauces and the sesame oil. Toss to coat evenly. Set aside for 15 minutes.
Rinse the rice and cook according to packet instructions.
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Heat a large wok or frying pan over high heat with a film of oil. Brown the beef in batches to avoid overcrowding. Remove the beef from the wok and set aside.
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In the same wok, add the remaining oil. Add the onion, carrot, broccoli and the whites of the spring onion, cook for 2-3 minutes and then add the garlic and ginger, and stir-fry for another minute.
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Pour in the soy sauce, oyster sauce, hoisin sauce, brown sugar, and water. Stir to combine and bring to a simmer.
Add the cornflour mixed with water to the sauce, stirring constantly until the sauce thickens, about 1-2 minutes.
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Return the beef to the wok along with the green of the spring onions and Toss to coat the beef and vegetables in the sauce. Cook for another 2-3 minutes until everything is heated through.
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Serve the beef stir-fry with rice alongside