This is one of my all time favourite week night dinners.
serves 2-3
takes: 15 minutes
500g (1lb) ground (minced) beef
2 cloves garlic, finely sliced
2 heads broccoli
2-4 tablespoons oyster or soy sauce
1 bunch coriander (cilantro), chopped
1. Preheat a large wok or frying pan on a very high heat.
2. Add a few tablespoons peanut or other neutral flavoured oil and stir fry the beef.
3. While the beef is browning, finely slice the broccoli stems and chop the head into bight sized trees. Add garlic to the beef and continue to cook until well browned.
4. Add broccoli and a few tablespoons water and cover the pan.
5. Continue to cook on a high heat with the lid on, stirring every 2 minutes until the broccoli is bright green and tender but still a tiny bit crunchy. If it starts to burn, add a little more water.
6. Stir in oyster or soy sauce. Taste and season with extra sauce if needed. Serve with chopped coriander on top.
Variations
vegetarian / vegan – replace the ground beef with crumbled firm tofu or 2 drained cans of lentils. It won’t brown up as much as the beef but will still be lovely. And make sure you use a ‘vegetarian’ oyster sauce – they are available.
no oyster sauce? – use soy sauce or try hoisin sauce or even sweet soy sauce (if you don’t mind the sugar).
chilli beef – add in some fresh or dried chilli.
ginger – my irishman likes to add a few tablespoons of finely shredded fresh ginger in with the garlic.
coriander-free – some people aren’t keen on coriander (cilantro). If you’re not sure, serve it on the side so everyone can add their own. Otherwise replace the coriander with fresh mint or parsley leaves.
nutty – a handful of roasted cashews adds a different dimension and some crunch. Especially good in the lentil vegetarian option.
carb lovers / more substantial – serve with steamed rice.
more substantial (low carb) – add some cashews, peanuts or macadamias.
more veg – add snow peas, carrots or sliced capsicum (bell peppers).
keto / ultra low carb – use soy sauce.
Waste Avoidance Strategy
beef – freeze it.
garlic – keeps in the pantry in a brown paper bag
broccoli – will keep for 2 weeks or loner in the fridge. Can be frozen. Best to chop before freezing for quicker defrosting.
oyster sauce – opened bottles best kept in the fridge.
coriander (cilantro) – freeze it in a plastic bag.
Problem Solving Guide
burning on the bottom – it can be a bit tricky getting the broccoli to cook in such a dry environment. Remember to add a little water and cover the pan tightly as it cooks so the broccoli steams from the top.
too salty – oyster sauces vary in their saltiness levels. I find it rare that I need to add extra salt. For now, a little sugar can help tone down the saltiness but next time try a different brand of oyster sauce.
too bland? – add in a little more salt and pepper. A dash of lime juice or lemon juice may also bring the flavours to life.
Prepare Ahead?
You could cook in advance and reheat if you like. Just leave the coriander to add at the last minute.
Leftover Potential
Will keep in the fridge for a week or so. Reheats well and is also delicious at room temperature.