Posted on 12th Jul 2025

Flash Fried Beef and Broccoli

This Flash Fried Beef and Broccoli recipe has been slightly tweaked from its original form in Jeremy's first cookbook ('Chinese Unchopped') where he used venison instead of the beef - but, spoiler: it's just as good! Think classic flavours, speedy wok cooking and one helluva sizzling stir-fry dish.

Cuisine

Time

20 mins mins

Servings

2 people people

Ingredients

A thumb-size piece of ginger
2 spring onions
5–10 stems of tenderstem broccoli or kai lan
200–300g rib eye steak

THE MARINADE

1 tablespoon light soy sauce
2 tablespoons Shaoxing rice wine
1 teaspoon sesame oil
½ tablespoon cornflour

THE SAUCE

2 tablespoons tamarind concentrate
1 tablespoon hoisin sauce
1 tablespoon kecap manis (sweet soy sauce)
50ml chicken stock
A handful of deep-fried shallots (optional)
1½ tablespoons vegetable oil

Method

• Slice the ginger and spring onions into fine matchsticks. Chop the broccoli or kai lan stems into thirds, then blanch them in boiling water for 2 minutes. Drain and set aside.

• Slice the rib eye steak into large 1–2cm chunks, put them in a mixing bowl and add all the marinade ingredients except the cornflour. Using your hands, massage the ingredients into the meat pieces until they are well coated, then add the cornflour and repeat until everything is well combined. For best results, leave the meat to marinade overnight in the fridge.

• Mix the sauce ingredients together in a small bowl or ramekin.

• BUILD YOUR WOK CLOCK: place your sliced ginger at 12 o’clock, then arrange the spring onions, rib eye, broccoli, sauce bowl and deep-fried shallots, if using, clockwise around your plate