Beef, Broccoli & Edamame Rice
This beef and broccoli rice is juicy, saucy, and full of flavour. Tender beef, crisp greens, and glossy sauce come together in under 20 minutes for a meal that tastes better than your local take out!
Serves
4
Prep time
10 minutes
Cooking time
10 minutes
Ingredients
For the Sauce & Marinade:
- 2 tbsp cornflour / cornstarch
- ½ cup beef stock or water
- 1 tbsp dark soy sauce
- 1 ½ tbsp light soy sauce
- 1 tbsp oyster sauce
- 2 tbsp honey
- 1 tsp sesame oil
- 1 tsp grated ginger
- 2 garlic cloves, minced
For the fried rice:
- 500g beef rump, flank, or scotch fillet, thinly sliced against the grain
- 2 tbsp oil (vegetable or peanut)
- 3–4 cups broccoli florets (fresh or thawed, not frozen solid)
- 150g snow peas, trimmed
- 1 cup frozen shelled edamame beans, thawed
- ½ brown onion, sliced
- 2 cups cooked rice (day-old preferred)
To Serve:
- Sesame seeds
- Spring onion, sliced
Nutritional Information
(
per serving, based on
4
)
Nutrient
Amount
Calories
480
kcal
Protein
34
g
Carbohydrates
42
g
Fat
16
g
Fibre
5
g
Nutritional information is approximate and provided as a general reference only. Actual values may vary. This is not a substitute for professional dietary advice.
Directions
- Whisk cornflour and stock in a bowl until smooth. Add soy sauces, oyster sauce, honey, sesame oil, ginger, and garlic. Stir to combine.
- Add the beef and 2 tablespoons of the sauce mixture to a separate bowl. Toss to coat evenly, then set aside to marinate while you prepare the vegetables (about 5–10 minutes).
(Optional: For leaner cuts like rump or flank, sprinkle ¾ tsp bicarb soda directly over the sliced beef and toss to coat. Let it rest for 15–20 minutes to tenderise, then pat dry before adding the sauce.) - Heat 1 tbsp oil in a large pan or wok over high heat. Add beef and spread out. Leave undisturbed for 1 minute to sear, then stir for 30 seconds until just browned. Remove and set aside.
- Add remaining oil and onion. Stir-fry for 1 minute, then add the broccoli. Cook for 2–3 minutes on high heat until heated through and starting to colour. Toss in snow peas and edamame for the final 30–60 seconds.
- Return beef to the pan. Pour in remaining sauce. Stir for 1–2 minutes until the sauce thickens and coats everything.
- Add cooked rice directly to the pan. Toss well for 1–2 minutes so every grain is coated in sauce and the mixture looks glossy. If the rice looks dry, splash in an extra 1–2 tbsp stock or water.
- Remove from heat immediately. Sprinkle with sesame seeds and spring onion. Serve hot.
Ingredients
For the Sauce & Marinade:
- 2 tbsp cornflour / cornstarch
- ½ cup beef stock or water
- 1 tbsp dark soy sauce
- 1 ½ tbsp light soy sauce
- 1 tbsp oyster sauce
- 2 tbsp honey
- 1 tsp sesame oil
- 1 tsp grated ginger
- 2 garlic cloves, minced
For the fried rice:
- 500g beef rump, flank, or scotch fillet, thinly sliced against the grain
- 2 tbsp oil (vegetable or peanut)
- 3–4 cups broccoli florets (fresh or thawed, not frozen solid)
- 150g snow peas, trimmed
- 1 cup frozen shelled edamame beans, thawed
- ½ brown onion, sliced
- 2 cups cooked rice (day-old preferred)
To Serve:
- Sesame seeds
- Spring onion, sliced
Nutritional Information
(
per serving, based on
4 servings
)
Nutrient
Amount
Calories
480
kcal
Protein
34
g
Carbohydrates
42
g
Fat
16
g
Fibre
5
g
Nutritional information is approximate and provided as a general reference only. Actual values may vary. This is not a substitute for professional dietary advice.
Directions
- Whisk cornflour and stock in a bowl until smooth. Add soy sauces, oyster sauce, honey, sesame oil, ginger, and garlic. Stir to combine.
- Add the beef and 2 tablespoons of the sauce mixture to a separate bowl. Toss to coat evenly, then set aside to marinate while you prepare the vegetables (about 5–10 minutes).
(Optional: For leaner cuts like rump or flank, sprinkle ¾ tsp bicarb soda directly over the sliced beef and toss to coat. Let it rest for 15–20 minutes to tenderise, then pat dry before adding the sauce.) - Heat 1 tbsp oil in a large pan or wok over high heat. Add beef and spread out. Leave undisturbed for 1 minute to sear, then stir for 30 seconds until just browned. Remove and set aside.
- Add remaining oil and onion. Stir-fry for 1 minute, then add the broccoli. Cook for 2–3 minutes on high heat until heated through and starting to colour. Toss in snow peas and edamame for the final 30–60 seconds.
- Return beef to the pan. Pour in remaining sauce. Stir for 1–2 minutes until the sauce thickens and coats everything.
- Add cooked rice directly to the pan. Toss well for 1–2 minutes so every grain is coated in sauce and the mixture looks glossy. If the rice looks dry, splash in an extra 1–2 tbsp stock or water.
- Remove from heat immediately. Sprinkle with sesame seeds and spring onion. Serve hot.
Helpful Tips
Storage
Store leftovers in an airtight container in the fridge for up to 3 days. Not suitable for freezing (the vegetables can turn mushy).
Substitutions
- Beef: Swap for chicken thigh or tofu
- Broccoli: Use broccolini, green beans, or mixed frozen stir-fry veggies.
- Edamame: Substitute with peas or chopped zucchini.
- Honey: Replace with brown sugar or maple syrup if needed.
- Rice: Leftover quinoa or brown rice
Serving Suggestions
Serve hot straight from the pan with a sprinkle of sesame seeds and spring onion. For extra crunch, add a handful of toasted cashews or chopped peanuts. Pairs perfectly with a side of chilli oil or a drizzle of sriracha for heat.
Watch How to Make It
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