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Member recipe

Sesame Beef and Broccoli Stirfry

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Cooking time

Prep: 15 minutes Cook: 10 minutes

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Serves 4

Succulent strips of tender steak with crisp, sweet tenderstem broccoli make for a voluptuous stir fry supper. Add to this a short marination time and alluring sesame aroma and we have a real winner that can be ready in less than half an hour.

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  • 500g rump, feather blade (flat iron) or sirloin steak, cut against the grain into 1/4-inch thick slices
  • 1 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1 tbsp chinese rice wine or sherry
  • 1 tsp cornflour
  • 2 tbsp groundnut oil
  • 1 clove garlic, minced
  • 1 tsp minced or grated ginger
  • 1 tsp white sesame seeds
  • 1 red chilli finely chopped


  • 1 1/2 tbsp soy sauce
  • 1 tbsp worcestershire sauce
  • 1 tbsp sesame oil
  • 1 tsp white rice vinegar
  • 1 tsp palm sugar
  • juice of 1 lime

Stir Fry

  • 2 large shallots, finely chopped
  • 1 pack (~200g) of tenders stem or purple sprouting broccoli, leaves and nodules trimmed
  • freshly ground black pepper


  1. Allow the steaks to rise to room temperature, meanwhile combine all the marinade ingredients. Slice the steaks and add to the marinade, let stand for 10 minutes at room temperature (up to an hour would be fine).

  2. In a small bowl combine the sauce ingredients, whisking until the cornstarch is dissolved then set aside.

  3. Heat a wok over high heat until a bead of water sizzles and evaporates on contact. Add 1 tablespoon of oil and swirl to coat the bottom. Fish the beef from the marinade and spread it around the wok in a single layer. Allow the beef to sear undisturbed for 1 to 2 minutes so it gets a nice browning on the surface. Stir-fry for another 1 to 2 minutes, just until the beef is no longer pink on the outside. Transfer to a plate and set aside.

  4. Add another tablespoon of oil to the wok and then add the shallots, cooking for about 30 seconds until aromatic. Add the broccoli, seasoning with black pepper and stir fry for another minute. Pour in the sauce mixture, continuing to cook for another 1 to 2 minutes until the broccoli is somewhat tender to the touch but still crisp.

  5. Return the beef to the wok. Stir to coat the beef with the sauce. Transfer to plates, sprinkling more sesame seeds on top if desired and serve with sticky rice and spring onions.

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