Welsh Beef and broccoli stirfry

  • Prep time 5 mins
  • Cook time 25 mins
  • Serves 4


  • 600g lean PGI Welsh Beef rump steaks
  • 150g tenderstem broccoli, thinly sliced
  • 1 large red onion, thinly sliced
  • 1 tsp Chinese five spice powder
  • 20ml light soy sauce
  • 2 tsp oyster sauce (this can be substituted with one dessert spoon of Worcestershire sauce)
  • 15g piece fresh ginger, peeled and thinly sliced
  • 1 large clove garlic, thinly sliced
  • 20g tomato puree
  • Juice of 1 lemon
  • 50ml sherry or white wine (this can be substituted with 25ml white wine vinegar)
  • 30ml rapeseed oil – plus extra to fry the steaks, approximately 1 tsp


  • Energy: 1248 KJ
  • Calories: 298 kcals
  • Fat: 12.8 g
  • Of which saturates: 3 g
  • Salt: 1.2 g
  • Protein: 35.9 g
  • Fibre: 3.4 g
  • Carbohydrates: 8.1 g
  • Of which sugars: 6.2 g


  1. In a wok fry the red onion, garlic and ginger for a couple of minutes.
  2. Add the Chinese five spice, soy sauce, oyster sauce, tomato puree, lemon juice and wine (or sherry).
  3. Cook for one minute, then transfer to a bowl.
  4. Put the thinly sliced broccoli into a bowl, cover with boiling water and leave for 10 minutes.
  5. Heat the additional rapeseed oil in a wok.
  6. Cook the thinly sliced rump steaks in hot oil in the wok for 6 – 7 minutes until browned.
  7. Drain the broccoli.
  8. Add to the wok along with the red onion mix.
  9. Heat the mixture gently for a few minutes until heated through.
  10. Serve with rice or noodles.
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