Asian wok
Beef with broccoli from the wok
Beef with broccoli is a classic wok dish with a strong sauce and a very clear structure. Tenderly seared beef, al dente broccoli and a glossy soy oyster sauce combine to create a very well-rounded dish.
Timing
- Preparation: approx. 20 minutes
- Marinate: approx. 15 minutes
- Wok preparation: approx. 10 minutes
- Total: approx. 35 minutes
Estimated nutrition
per serving · Calculated for 4 servings.
- Energy
- ≈ 370 kcal
- Protein
- ≈ 40.6 g
- Carbohydrates
- ≈ 11.7 g
- Fat
- ≈ 16.1 g
Approximate values based on the listed ingredients. Brands, cheese, portion size and preparation can change the values.
Calculation basis
Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.
Quantity assumptions and ingredient mapping
- 1 onion · ≈ 100.0 g
- 2 cloves of garlic · ≈ 6.0 g
- 3 tbsp oil · ≈ 40.95 g
- 1 tsp cornstarch · ≈ 3.0 g
- 2 tbsp water · ≈ 30.0 g
- For the marinade: 3 tablespoons soy sauce · ≈ 45.0 g
- For the marinade: 1 teaspoon cornstarch · ≈ 3.0 g
- For the marinade: 1 teaspoon brown sugar · ≈ 4.0 g
- For the sauce: 4 tablespoons soy sauce · ≈ 60.0 g
- For the sauce: 1 teaspoon sesame oil · ≈ 4.55 g
- For the sauce: 1 teaspoon sugar · ≈ 4.0 g
- 600 g beef rump or beef fillet tips · ≈ 600 g · Assumed quantity / reference product
- For the marinade: 1 tbsp rice wine or dry sherry · ≈ 15 g
- For the sauce: 2 tablespoons oyster sauce · ≈ 30.0 g
Matvaretabellen: Mattilsynet · Santa Maria
Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0
Ingredients
- 600 g beef rump or beef fillet tips
- 500g broccoli
- 1 onion
- 2 cloves of garlic
- 1 piece of ginger, approx. 20 g
- 3 tbsp oil
- 150 ml beef stock or broth
- 1 tsp cornstarch
- 2 tbsp water
- For the marinade: 3 tablespoons soy sauce
- For the marinade: 1 tbsp rice wine or dry sherry
- For the marinade: 1 teaspoon cornstarch
- For the marinade: 1 teaspoon brown sugar
- For the sauce: 4 tablespoons soy sauce
- For the sauce: 2 tablespoons oyster sauce
- For the sauce: 1 teaspoon sesame oil
- For the sauce: 1 teaspoon sugar
- For the sauce: some black pepper
Instructions
- Cut beef into thin strips. Mix with soy sauce, rice wine, starch and sugar and marinate for 15 minutes.
- Divide the broccoli into small florets and blanch in boiling water for 2 minutes, then drain.
- Cut onion into strips. Finely chop the garlic and ginger.
- Mix the ingredients for the sauce. Mix starch with water until smooth.
- Heat the wok very high. Add 2 tablespoons of oil and fry the beef very briefly and sharply in 2 batches. Take out.
- Add remaining oil to the wok. Briefly fry the onion, garlic and ginger.
- Add broccoli and fry for 2 minutes.
- Pour in the sauce and stock and bring to the boil briefly.
- Return beef to wok. Stir in the starch-water mixture and let everything bind for 1 to 2 minutes.
- Serve immediately.
