As with all traditional stir fry’s, this Chinese BBQ Steak with Broccoli and Coriander stir fry recipe is all about preparation as the cooking is done at speed and on a very high heat. The secret is to get all your ingredients chopped and ready as once it goes into the wok it’s cooked in no time.
This is a seriously tasty and nutritious dish!
The steak can be marinated anywhere from 30 minutes to 24 hours, depending on how much time you’ve got.
This recipe serves two and takes just 30 minutes (excluding any additional time for marinating the steak). Roughly 15 minutes preparation and 15 minutes cooking.
Chinese BBQ Steak with Broccoli and Coriander Stir Fry – what you need:
2x medium sized Ribeye steaks.
For the Chinese BBQ Steak sauce/marinade:
2x tablespoons soft dark brown sugar.
1x tablespoon toasted sesame oil.
1x tablespoon dark soy sauce.
1x tablespoon light soy sauce.
1x tablespoon Worcester Sauce.
1x tablespoon runny honey.
2x teaspoons Chinese 5 Spice.
1x large red chilli – chopped and seeds removed (unless you like it hot!).
1x clove garlic – crushed.
For the Broccoli and Coriander Stir Fry:
2x nests of fine egg noodles – you can use dried or fresh.
1x medium sized fresh broccoli – cut into florets.
1x generous handful fresh coriander – roughly chopped.
1x thumb sized piece of ginger – outer skin removed and cut into matchstick size pieces.
1x medium sized onion – cut into small chunks.
1x medium sized carrot – very finely sliced or into strips with a potato peeler.
1x tablespoon light soy sauce.
1x tablespoon oyster sauce.
1/2 tablespoon or a good few dashes of Worcester sauce.
1x tablespoon groundnut oil.
Toasted sesame oil – to drizzle over at the end.
2x wedges of fresh lime – for the garnish and to squeeze over at the end.
A large wok.
Medium sized saucepan.
BBQ or griddle pan.
Chinese BBQ Steak with Broccoli and Coriander Stir Fry – what you need to do:
1. Firstly, combine all the Chinese BBQ Steak sauce/marinade ingredients into a bowl and mix thoroughly. Put the steaks into the sauce and leave to marinate anywhere from 30 mins to 24 hours. If marinating for longer than 30 mins be sure to cover and put in fridge and remove from fridge up to 30 mins before cooking.
2. Once marinated, remove the steaks (keep the rest of the marinade for later) and cook on the BBQ or griddle pan over high heat for approx. 2 mins each side for medium, depending on the thickness of the steaks. Adjust cooking time accordingly if you like it rarer or more well done. Once cooked, remove steaks from heat and leave to rest on a warm plate, loosely covered with foil – this is to ensure you don’t lose any delicious juices during resting!
3. Whilst the steaks are resting, if using dried noodles add them to a saucepan of boiling water with a dash of sesame oil, stir and simmer for approx. 2 minutes then drain. If using fresh, just add them straight into the wok, as in step 4 below.
4. Whilst the noodles are cooking, get your wok nice and hot and add the groundnut oil followed by the broccoli, ginger, onion and carrot – stir immediately and keep moving around the wok until they are coated in the oil and start to soften without burning. It should sizzle loudly! Now add the soy, oyster and Worcester sauce. Keep stir frying for approx. 3-5 minutes then add the cooked noodles, using tongs to mix it all together. The veg should still have a crunch and the noodles soft.
5. Serve the noodles into warm bowls and put the remaining steak marinade into the wok to heat through. Slice the steak and place on top of the noodles followed by any remaining juices and the rest of the marinade from the wok. Finally drizzle a little sesame oil over the top, add a generous amount of coriander and garnish with a wedge of lime.
I hope you like this Chinese BBQ Steak with Broccoli and Coriander Stir Fry recipe. As always, your feedback is most welcome so please comment below or get in touch at thefoodbeaver.com or through Facebook, Twitter and Instagram.
The Food Beaver.