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Greatest plates · Main
Sichuan-style beef & broccoli stir-fry with jasmine rice
Fast, fragrant wok beef with crisp broccoli in a tingly Sichuan sauce over fluffy jasmine rice.
Serves 4Prep 20 minCook 15 minBeef
Containsgluten · soy · sesame
Protein 26%Carbs 47%Fat 27%
About 540 kcal a serve — 35 g protein, 62 g carbs, 16 g fat. Each segment is that macro's share of the calories, within about 10%.
Ingredients
Serves 4
Method
Cook the rice
RiceRinse the jasmine rice and cook in the rice cooker or a covered pot until fluffy, then keep warm.
In the rice cookerCook rice →
Coat the beef
Mix allIn a bowl toss the sliced beef with 1 tablespoon of the cornflour and 1 tablespoon of the soy sauce until evenly coated.
In the bowlCoat beef →
Mix the sauce
SauceStir the remaining soy sauce, remaining cornflour, sesame oil and crushed Sichuan peppercorns with 100ml water in a small bowl.
In the bowlWhisk →
Sear the beef
SearHeat the vegetable oil in a wok over high heat and stir-fry the beef in two batches for 2 minutes each until browned, then remove to a plate.
Into the wokSear →
4 min · high
Fry the veg
Stir-fryAdd the garlic, ginger and dried chilli to the wok and fry for 30 seconds, then add broccoli and carrots with a splash of water and stir-fry for 4 minutes until bright and crisp-tender.
Into the wokStir-fry →
5 min · high
Bring it together
TossReturn the beef, pour in the sauce and toss for 1–2 minutes until glossy and thickened.
In the wokCombine →
2 min
Serve
ServeSpoon over the jasmine rice and scatter with sliced spring onion.
In the wokServe →
Cook's noteSlice the beef thin against the grain and keep the wok blazing hot for tender results.
Estimated per serve
540 kcal · 35 g protein · 62 g carbs · 16 g fatestimates, within ~10%
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