Char Siu Beef & Broccolini Stir-fry makes for a delicious, easy dinner any night of the week. Healthy and fun, that brings back childhood memories of Hamburger Helper… in a good way!
Do you ever plan a meal thinking it will be easy, just a few ingredients and then you end up on a ‘wild goose chase’ for one item? Well that’s what happened to me last week. After some careful and thoughtful meal planning and list writing I set out on my normal butcher/grocer trip to be stumped by char siu sauce. After a second stop I decided to leave it for the day and I’d go to a large market that generally has everything.. everything except char siu sauce.
After 4 stops I finally found the elusive sauce, or so I thought… The shelf was empty, but there was a price tag. When I found someone to help me, I was told that even though the price tag for the sauce was there they were not carrying the item any more. My simple stir-fry was getting a lot more complicated and time-consuming.
At this point I turned to trusty Google to do some research about how to make the sauce myself or possible substitutes. Luckily I came across an easy recipe for char siu sauce. Problem solved.
Of course 3 days after I made this I was in another grocery store and decided I’d check for char siu sauce just to see and OF COURSE they had it! Needless to say I did stock up for the next time I make this.
When telling T. we were having char siu beef stir-fry for dinner he nodded that ‘I have no clue’ nod. My best explanation for him was “think asian hamburger helper”. We all remember hamburger helper as a child, lucky for me T. is a fan and my explanation piqued his interest for dinner that night. However, if you are like me, and are not a fan of this American classic, don’t let my explanation turn you off. This was a tasty, healthy dish that is perfect for week night dinner and packed well for lunch the next day.
The original recipe from Delicious Magazine (August 2013) garnished the dish with sliced red chilli and cilantro. As some of you may recall I am a wimp when it comes to heat and T. hates cilantro SO I skipped these and stuck with just the roasted peanuts as the garnish.
- 1 bunch of broccolini (250 grams)
- 1 package of vermicelli noodles
- 1 tbsp sunflower oil
- 2 cloves of garlic, crushed
- 1 tbsp ginger, grated
- 1 tbsp red chili flakes
- 1 pound extra lean ground beef
- ¼ cup shaoxing rice wine
- ¼ cup char siu sauce
- 2 limes
- ⅓ cup roasted peanuts
- Cook one package of vermicelli noodles according to package. Set aside
- Blanch 250 grams of broccolini. Set aside.
- Heat oil in a large pan. Fry 2 crushed garlic cloves and 1 tbsp grated ginger for 1 min. Add 1 pound of extra lean ground beef. Add 1 tbsp of red chilli flakes.
- Once beef is cooked add 120 ml shaoxing rice wine and 120 ml of char siu sauce simmer for 1 minute.
- Add cooked broccolini and juice of 2 limes and cook for 2 minutes to warm through.
- Divide noodles on plates, top with beef mixture and chopped roasted peanuts.
The sauce is sweet, savory and with the beef mince, we paired with a bold Shiraz that stood up nicely to the flavors of this dish.