There’s a reason beef and broccoli is a stir-fry classic. Paired with chewy udon noodles, crisp vegetables and a rich, savoury sauce, it’s the kind of comforting meal that comes together quickly and never disappoints. Whether you’re looking for a speedy weeknight dinner or a satisfying meal prep option, this easy recipe by Lee Kum Kee delivers plenty of flavour with minimal effort.
The secret is a good oyster sauce, and Lee Kum Kee’s new Squeezable Panda Brand Oyster Sauce makes adding that signature umami hit even easier. The new bottle offers the same authentic flavour home cooks know and love, with a mess-free squeeze design that’s perfect for fast, fuss-free cooking. Simply marinate the beef, toss everything into a hot wok and dinner is on the table in under 20 minutes.
INGREDIENTS
175g beef fillet, thinly sliced
2 tbsp Lee Kum Kee Panda Brand Oyster Sauce
150g broccoli florets
75g carrot, sliced
50g button mushrooms, sliced
1 tbsp vegetable oil
200g cooked udon noodles
● 1 tbsp Lee Kum Kee Light Soy Sauce
INSTRUCTIONS
1. Place the sliced beef in a bowl and mix with 1 tablespoon of Panda Brand Oyster Sauce. Leave to marinate for 10 minutes.
2. Bring a pot of water to the boil. Add the broccoli and carrots and cook for 2 minutes. Drain and set aside.
3. Heat the oil in a large frying pan or wok over medium-high heat. Add the beef and mushrooms and stir-fry for 2–3 minutes until the beef is browned.
4. Add the broccoli, carrots and udon noodles to the pan.
5. Pour over the remaining oyster sauce and the light soy sauce. Toss everything together and stir-fryfor another 2–3 minutes until heated through.
6. Serve immediately.
Tip: For a vegetarian version, swap the beef for extra mushrooms and use Lee Kum Kee Mushroom Vegetarian Stir-Fry Sauce instead of oyster sauce.