Beef Wok with Broccoli, Bell Pepper, Bean Sprouts and Curry Rice

5 from 2 votes
Course Dinner
Cuisine European
Servings 4 people
Calories 138 kcal


Cooking rice:

  • 150 g Basmati rice
  • 350 ml Water
  • 1 tsp Salt
  • 1 tbsp Mild curry powder

Beef wok:

  • 500 g Hip steak
  • 2 tbsp Rice wine
  • 2 tbsp Light soy sauce
  • 2 tbsp Sweet soy sauce
  • 900 g Broccoli (cleaned and divided into florets approx. 500 g)
  • 1 tsp Salt
  • 1 Red bell pepper approx. 200 g
  • 100 g Bean sprouts
  • 1 Onion approx. 100 g
  • 2 Garlic cloves
  • 1 piece Ginger approx. 20 g
  • 1 Red chilli pepper
  • 3 tbsp Peanut oil
  • 400 ml Beef broth (2 teaspoons instant)
  • 2 tbsp Oyster sauce
  • 2 tbsp Light soy sauce
  • 2 tbsp Sweet soy sauce
  • 1 tsp Salt
  • 0,5 tsp Pepper
  • 2 tbsp Food starch


Cooking rice:

  • Rice according to the spring rice method / See my recipe: Boil rice) in 350 ml salted water (1 teaspoon), add mild curry powder (1 tbsp) and tear through / mix with a fork.

Beef wok with broccoli, bell pepper, soybean sprouts and curry rice:

  • Cut the hip steak into strips and marinate with rice wine (2 tbsp), light soy sauce (2 tbsp) and sweet soy sauce (2 tbsp) for about 20 minutes. Clean the broccoli, cut into florets, wash, blanch in salted water (1 teaspoon) for about 3 minutes, drain through a kitchen sieve, rinse with cold water and drain well. Wash the bean sprouts in a kitchen strainer and drain well. Clean and wash the peppers and cut into strips. Peel and dice the onion. Peel and finely dice the garlic cloves and ginger. Clean, wash and finely dice the chilli pepper. Heat the peanut oil (2 tbsp) in the wok and stir the beef strips vigorously in portions and remove them again. Add peanut oil (1 tbsp) and fry the onion cubes, garlic clove cubes, ginger cubes and chilli pepper cubes vigorously. Add the broccoli florets, paprika strips and soybean sprouts and sauté / stir-fry for 1 - 2 minutes. Deglaze / pour in the beef stock (400 ml) and season with Easter sauce (2 tbsp), light soy sauce (2 tbsp), sweet soy sauce (2 tbsp), the remaining marinade and salt (1 tsp) and pepper (½ tsp) . Mix the cornstarch (2 tbsp) in a little cold water, stir into the wok, allow to thicken a little and remove the wok from the heat. Serve the beef wok with broccoli, bell pepper, bean sprouts and curry rice.


Serving: 100gCalories: 138kcalCarbohydrates: 7.8gProtein: 0.7gFat: 11.4g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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