- What’s your go-to comfort dish when you’re craving something hearty and quick?
- Do you prefer using day-old cold rice for fried-rice style dishes — or will you make fresh rice on the spot?
- When stir-frying beef and broccoli, do you aim for broccoli that’s crisp-tender or fully soft?
- What flavour‐profile do you like in your fried rice: more savoury, more sesame/garlic, or a hint of sweetness?
- Would you customize this dish with other vegetables (bell pepper, carrot, snap peas) or keep it simple with broccoli only?
Ingredients (serves about 2-3)
- 2 cups cooked rice (preferably day-old, cold)
- 1 cup broccoli florets (trimmed into bite-sized pieces)
- 200 g sliced beef (thin strips)
- 2 eggs, lightly beaten (to scramble)
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 garlic clove, minced
- 1 tablespoon vegetable oil (or other neutral high-heat oil)
- Salt & freshly ground black pepper, to taste
Preparation & Cooking Instructions
- Prep everything: Make sure the cooked rice is cold and separated (day-old rice works best because the grains are drier and will fry rather than get mushy). Many fried rice recipes emphasise this step. Slice the beef thinly against the grain so it cooks quickly and stays tender. (A tip from stir-fry technique sources: thin slices help avoid chewy beef.) Cut the broccoli into bite-sized florets; mince the garlic. Beat the eggs lightly in a bowl and set aside.
- Heat the pan/skillet: Place your wok or large skillet over medium-high heat. Add the vegetable oil and heat until shimmering.
- Cook the beef: Add the sliced beef in a single layer to the hot oil. Season lightly with salt and black pepper. Let it sear for maybe 1-2 minutes without stirring too much so it browns, then stir for another 1-2 minutes until just cooked through. Remove the beef from the pan and set aside.
- Stir-fry the broccoli and garlic: In the same pan, add a little more oil if needed. Add the minced garlic, stir for about 30 seconds until fragrant. Then add the broccoli florets and stir-fry for about 2-3 minutes, until the broccoli is just tender-crisp (you want some bite, not mush).
- Add the eggs: Push the broccoli to one side of the pan. Add the beaten eggs into the cleared side. Let the eggs sit for a moment, then scramble gently until they are just set (but still moist). Then mix the eggs together with the broccoli.
- Add the rice, beef, sauces: Return the cooked beef to the pan. Add the cold rice, and drizzle the soy sauce + sesame oil over. Stir everything vigorously, flattening and turning the rice so it all gets heated evenly, and so the rice grains separate and pick up the flavour of the soy and sesame. Cook for another 1-2 minutes. Taste, adjust salt & pepper if needed. (Note: in many fried-rice recipes the key is to use cold rice, high heat, and minimal stirring so the grains stay separate.
- Finish & serve: Once everything is hot, well mixed and the beef & broccoli are distributed evenly through the rice, turn off the heat. Serve immediately while hot. If you like, garnish with thinly sliced green onion or a few sesame seeds.
- Tips for best results:
- Use DAY-OLD rice (cold) if possible — it helps with texture.
- Ensure your pan is hot so that ingredients fry quickly rather than steam.
- Don’t overcrowd the pan — if you add too much at once, things will steam and get soggy. (General stir-fry advice for beef & broccoli: push items out of the way, cook in batches if needed.)
- For tender beef: slice against the grain, consider a quick marinate (even light soy + cornstarch) if you like.
- For flavour variation: You could add a small dash of oyster sauce or hoisin if you want a richer flavour (common in beef & broccoli dishes).
Enjoy
