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Beef and Broccoli Stirfry
  • 250g cooked Hokkien egg noodles
  • 2 teaspoons oil
  • 400g rump steak, fat fully-trimmed, sliced
  • 1 medium brown onion, diced
  • 2 cloves garlic, crushed
  • 1 teaspoon ginger, peeled and grated
  • ½ head broccoli, cut into florets
  • 100g snow peas, ends and strings removed
  • 2 tablespoons water
  • 1 tablespoon oyster sauce
  • 1 teaspoon cornflour
  • ½ tablespoon reduced-salt soy sauce
  • 1 teaspoon chilli sauce
  1. Prepare noodles following packet directions.
  2. Heat oil in pan, stir-fry beef in two batches, set aside and keep warm.
  3. Add onion, garlic and ginger, cooking until onion is translucent.
  4. Add broccoli, snow peas and water, cooking until vegetables soften.
  5. Return beef to pan. In a small bowl combine water, cornflour and sauces.
  6. Stir through beef and vegetables and allow to bubble and thicken.


  • Substitute beef for 400g lean pork leg steak. Replace broccoli and snow peas with other vegetables, eg: Chinese cabbage, bok choy and sliced carrots.

Storage Suggestions

Can be stored in refrigerator for up to 3 days. May be frozen for up to 3 months.

Equipment List

  • Chopping board
  • Large knife
  • Large non-stick frypan or wok
  • Plate
  • Stainless steel bowl
  • Small bowl



Queensland health acknowledges the development of the Healthy Food Fast cookbook by the Department of Health Western Australia. Recipes from Healthy Food Fast © State of Western Australia 2011, reproduced with permission.

Nutrition Information

309g Quantity per serving Quantity per 100g
Energy 1193kJ 387kJ
Protein 28.7g 9.3g
Fat, total 8g 2.6g
— Saturated 2.21g 0.71g
Carbohydrate 21.8g 7.1g
— Sugars 3.8g 1.2g
Fibre 5.1g 1.6g
Sodium 471.4mg 152.8mg