Roy’s Beef & Broccoli Recipe


Roy's Beef & Broccoli Recipe

Roy loves to cook and when he comes home after each swing in PNG he likes to take over the kitchen some nights. I am really fortunate to have a husband who loves to cook and can do it really well. This recipes is Roy’s because he is the stir-fry king in our house, he makes the best Chinese food here on the Sunny Coast.

I check over the garden before his arrival each month and set up things for him to pick and get excited about cooking with. Last month it was the side-shoots of my broccoli that were to get picked to use for an Asian dish. Since Roy’s repertoire of cooking Asian food is fantastic I knew he would appreciate my gesture and get inspired for some wok cooking.

Last month in the garden Roy mentioned to me that I should start writing recipes for our farm cookbook. It would include the vegetables we grow and what we cook with them. This would mean that all our favourite dishes we love we could recreate over and over again. I smiled. The recipes that I write usually have at least 2 ingredients from my garden in them every time as we produce so much food.  We often have a glut of one or two things at a time and tend to cook the same thing often to use them up or we preserve them.

Is there a vegetable that you need a little inspiration using from your garden?

Roy's Beef & Broccoli Recipe
Prep time
Cook time
Total time
Recipe type: Asian
Cuisine: Chinese
Serves: 4
  • 2 tsp oil
  • 250gm round steak, finely sliced
  • 2 tsp soy sauce
  • 2 tsp shaohsing (rice wine)
  • 2 ½ tsp corn flour
  • ½ tsp sugar
  • Salt
  • 1 tbsp grated ginger
  • 2 tbsp oyster sauce
  • 500gm broccoli, cut into small pieces
  1. Marinate beef with soy, rice wine, 1 ½ tsp of corn flour, sugar, salt and ginger for ten minutes.
  2. Combine the remaining corn flour with oyster sauce and ⅓ cup of water.
  3. Heat a wok over a high heat and add oil and add the beef and stir stir-fry for 1 ½ minutes. Add the broccoli and continue to stir fry for a further minute.
  4. Add the corn flour mixture and bring to the boil stirring continuously until the mixture has thickened about 2 minutes. Serve immediately over rice.



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Lizzie Moult

Lizzie Moult

Planning, cooking, chasing kids & running an online business; it might seem like there is a lot going on. Yet Lizzie is all about living simply and creating a flexible lifestyle that enables plenty of travel, adventure and quality time. A writer and photographer for over 10 years for numerous publications, working online for over 14 years Lizzie also works as a mentor for down to earth entrepreneurs, creatives, bloggers and leaders at

6 Responses

    1. Jane, I love baked cauliflower. I also make a mean mustard pickle with cauliflowers. I just wish it got cold enough for me to grow them, I will have to give it a go next year.

  1. my broccoli too has gone gangbusters, I just can’t keep up with a all the new shoots. It’s more like broccolini though, it starts off with one big head, then overnight splits up and turns into broccolini. Nevertheless delicious. Thanks for sharing a lovely recipe for me to try with them 🙂

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