Easy beef and broccoli stir-fry recipe
 This easy beef stir-fry from Eat Well for Less is perfect for feeding family and friends. Each serving provides 484 kcal, 28g protein, 63g carbohydrates (of which 4g sugars), 12.5g fat (of which 3g saturates), 5g fibre and 1.5g salt. 1 tbsp groundnut oil450g/1lb frying steak, cut into 1cm/½in thick slices1 tsp cornflour60g/2¼oz cashew nuts1 red onion, thinly sliced3 garlic cloves, thinly slicedthumb-sized piece fresh ginger, peeled and grated1 head broccoli, cut into small florets, stalk sliced into strips2 tbsp soy sauce2 tbsp oyster sauce½ vegetable stock cube1 red chilli, thinly sliced1 small bunch coriander, roughly chopped, to garnish300g/11oz brown basmati rice, to servefreshly ground black pepper 1 tbsp groundnut oil 450g/1lb frying steak, cut into 1cm/½in thick slices 1 tsp cornflour 60g/2¼oz cashew nuts 1 red onion, thinly sliced 3 garlic cloves, thinly sliced thumb-sized piece fresh ginger, peeled and grated 1 head broccoli, cut into small florets, stalk sliced into strips 2 tbsp soy sauce 2 tbsp oyster sauce ½ vegetable stock cube 1 red chilli, thinly sliced 1 small bunch coriander, roughly chopped, to garnish 300g/11oz brown basmati rice, to serve freshly ground black pepper Method Bring a large saucepan of salted water to the boil, add the rice, stir well, then cook according to the packet instructions.Heat a wok over a high heat until hot. Add half the oil and, when it’s just smoking, add the beef. Sprinkle with cornflour and stir-fry until browned all over. Remove from the pan and set aside.Stir-fry the cashews until just golden, then set aside. Carefully wipe the wok until clean using kitchen paper. Bring to a high heat and add the remaining oil. Once hot, add the red onion and fry for 1–2 minutes, or until just soft. Add the garlic and ginger and fry for a minuteHalf-fill the kettle and bring to the boil. Add the broccoli, soy and oyster sauce to the wok and mix well. Add the vegetable stock cube with 250ml/9fl oz boiling water and bring to the boil, stirring well. Cover with a lid (use kitchen foil if you don't have a suitable pan lid) and cook for 2 minutes, or until the broccoli is just tender (you don’t want to lose the bright green colour). Stir the cooked beef and cashews through the sauce and heat for a minute. Scatter over the chilli and coriander and serve immediately with the drained rice. Bring a large saucepan of salted water to the boil, add the rice, stir well, then cook according to the packet instructions. Bring a large saucepan of salted water to the boil, add the rice, stir well, then cook according to the packet instructions. Heat a wok over a high heat until hot. Add half the oil and, when it’s just smoking, add the beef. Sprinkle with cornflour and stir-fry until browned all over. Remove from the pan and set aside. Heat a wok over a high heat until hot. Add half the oil and, when it’s just smoking, add the beef. Sprinkle with cornflour and stir-fry until browned all over. Remove from the pan and set aside. Stir-fry the cashews until just golden, then set aside. Stir-fry the cashews until just golden, then set aside. Carefully wipe the wok until clean using kitchen paper. Bring to a high heat and add the remaining oil. Once hot, add the red onion and fry for 1–2 minutes, or until just soft. Add the garlic and ginger and fry for a minute Carefully wipe the wok until clean using kitchen paper. Bring to a high heat and add the remaining oil. Once hot, add the red onion and fry for 1–2 minutes, or until just soft. Add the garlic and ginger and fry for a minute Half-fill the kettle and bring to the boil. Add the broccoli, soy and oyster sauce to the wok and mix well. Add the vegetable stock cube with 250ml/9fl oz boiling water and bring to the boil, stirring well. Cover with a lid (use kitchen foil if you don't have a suitable pan lid) and cook for 2 minutes, or until the broccoli is just tender (you don’t want to lose the bright green colour). Half-fill the kettle and bring to the boil. Add the broccoli, soy and oyster sauce to the wok and mix well. Add the vegetable stock cube with 250ml/9fl oz boiling water and bring to the boil, stirring well. Cover with a lid (use kitchen foil if you don't have a suitable pan lid) and cook for 2 minutes, or until the broccoli is just tender (you don’t want to lose the bright green colour). Stir the cooked beef and cashews through the sauce and heat for a minute. Scatter over the chilli and coriander and serve immediately with the drained rice. Stir the cooked beef and cashews through the sauce and heat for a minute. Scatter over the chilli and coriander and serve immediately with the drained rice. Recipe tips You can swap the beef for pork or chicken, if preferred. This recipe can be made gluten-free, but double check labels on the soy sauce (or swap in tamari, which is naturally gluten-free, oyster sauce, and stock.