Beef, Broccoli and Mushroom Stir-Fry

I know I’m not the only one trying to recreate my favourite takeaway dishes!

This is one of the most popular dishes at Americanized Chinese restaurants, and it’s no wonder why.

With fresh ingredients and amazing egg pasta, this dish is ready in less than 30 minutes, and tastes just like from your most loved restaurant! It’s super easy to make and is packed full of flavor. It’s made with simple ingredients that you should be able to find in your fridge or pantry.

If you are watching your weight and tracking sodium intake, this will make it easy for you to control the ingredients and stay away from loads of sodium and preservatives.

Cut the beef steak into smaller pieces, sprinkle with baking soda, massage for a few seconds and leave for 10 minutes. Rinse the beef after and pat dry. This will ensure the beef is tender and not chewy.

Cook the pasta in salted water until al-dente.

In a small dish combine 4 tablespoons of light soy sauce, tomato paste, minced garlic, lemon juice, honey, chilli flakes, 1/2 tablespoon of sesame oil and cornstarch, and mix well.

Add 1/2 tablespoon of sesame oil to a wok, and on high heat brown the beef for a few minutes, then throw in sliced mushrooms and broccoli florets, together with 2 tablespoons of water, and cook for 5 more minutes until the vegetables are cooked.

Add cooked pasta and the sauce, toss around the wok and cook for another minute with stirring.

Print

With ImageWithout Image

Beef, Broccoli and Mushroom Stir-Fry

Yield: 2

Ingredients

• Round beef steak - 250 g
• Baking soda - 1 teaspoon
• Broccoli - 1/2
• Champignon mushrooms - 200 g
• Pappardelle pasta - 200 g
• Light soy sauce - 4 tablespoons
• Tomato paste - 1 teaspoon
• Cornstarch - 1 tablespoon
• Sesame oil - 1 tablespoon
• Garlic - 3 cloves
• Honey - 1 teaspoon
• Lemon juice - 1 teaspoon
• Chilli flakes - pinch

Instructions

1. Cut the beef steak into smaller pieces, sprinkle with baking soda, massage for a few seconds and leave for 10 minutes.
2. Rinse the beef after and pat dry.
3. Cook the pasta in salted water until al-dente.
4. In a small dish combine 4 tablespoons of light soy sauce, tomato paste, minced garlic, lemon juice, honey, chilli flakes, 1/2 tablespoon of sesame oil and cornstarch, and mix well.
5. Add 1/2 tablespoon of sesame oil to a wok, and on high heat brown the beef for a few minutes, then throw in sliced mushrooms and broccoli florets, together with 2 tablespoons of water, and cook for 5 more minutes until the vegetables are cooked.
6. Add cooked pasta and the sauce, toss around the wok and cook for another minute with stirring.