Name: Sizzling Steak Stir Fry Meal Prep
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 900 g Lean Steak (Thinly Sliced); 15 ml Soy Sauce; 3 g Bicarbonate of Soda; 12 g Cornflour (Cornstarch); 22.5 ml Peanut Oil (Divided); 350 g Broccolini (Tenderstem Broccoli) (Chopped); 6 Garlic Cloves (Grated); 40 g Ginger (Grated); 6 Spring Onions (Scallions) (Sliced); 80 ml Shaoxing Wine; 100 g Oyster Sauce; 45 ml Shaoxing Wine; 7.5 ml Dark Soy Sauce; 6 g Sugar; 1 g Chilli Flakes (Optional); 300 g Jasmine Rice (Washed); 550 g Cold Water; Salt (To Taste)

Sizzling Beef Stir Fry Meal Prep

PREP

15 mins

COOK

20 mins

SERVES

DIFFICULTY

Easy

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Chef Jack Ovens

Qualified Chef · 1.63M Subscribers

Updated August 2026

Proper takeaway-style beef and broccolini, made in your own wok. The steak gets a quick velvet marinade with bicarb soda and cornflour, keeping it tender through the high heat.

Searing the steak in batches matters here. A crowded wok steams the meat instead of browning it, and that browning is where most of the flavour comes from.

A glossy oyster and Shaoxing wine sauce pulls it all together, and it’s genuinely quicker than ordering takeaway once you’ve got the ingredients ready.

Sizzling Beef Stir Fry Meal Prep

BEEF · MEAL PREP · EASY

Why You'll Love This Sizzling Rump Steak & Broccolini

Tender Steak, Proper Wok Technique

The bicarb soda in the marinade isn't a gimmick, it genuinely changes the texture of the steak, keeping thin slices tender rather than tough through the quick, high-heat cook.

Cooking the steak in two batches instead of crowding the wok means every piece actually sears instead of steaming in its own liquid.

Broccolini keeps its snap and colour with just a couple of minutes in the wok, so it's not an afterthought sitting next to the steak, it's an actual part of the dish.

Sizzling Steak Stir Fry Meal Prep

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Prep Time: 10

Cook Time: 15

Total Time: 25

Calories: 562kcal

Servings: People

Metric - Imperial

Ingredients

Steak

900 g Lean Steak Thinly Sliced

Marinade

15 ml Soy Sauce
3 g Bicarbonate of Soda
12 g Cornflour Cornstarch

Vegetables & Aromatics

22.5 ml Peanut Oil Divided
350 g Broccolini (Tenderstem Broccoli) Chopped
6 Garlic Cloves Grated
40 g Ginger Grated
6 Spring Onions (Scallions) Sliced
80 ml Shaoxing Wine

Stir-Fry Sauce

100 g Oyster Sauce
45 ml Shaoxing Wine
7.5 ml Dark Soy Sauce
6 g Sugar
1 g Chilli Flakes Optional

Rice

300 g Jasmine Rice Washed
550 g Cold Water
Salt To Taste

Method

Rinse the rice under cold water until mostly clear. Add it to a saucepan with the water and salt. Bring to a boil, cover and cook on low for 10 minutes. Rest for 5 minutes with the lid on, then keep warm until ready to serve.
Toss the steak with the soy sauce, bicarb soda and cornflour. Leave it for 5 to 10 minutes, then divide into two even batches.
Mix all of the stir-fry sauce ingredients in a small bowl, along with the garlic and ginger paste.
Heat 1 tbsp (15ml) of the oil in a wok or large frying pan over high heat. Add the first batch of steak in a single layer. Leave it alone for 1 minute, then toss and cook until browned. Transfer to a bowl and repeat with the remaining oil and steak.
Add the broccolini to the same wok with a splash of water. Toss for 2–3 minutes until bright green and tender-crisp.
Return the steak to the wok. Add the spring onion whites and stir-fry sauce, then toss for 10 seconds. Add the reserved Shaoxing wine and cook for 1 minute, until the sauce thickens and clings to the steak.
Divide the rice between 5 x 750ml containers, keeping it to one side. Add the steak and broccolini beside it, finish with the reserved spring onion greens, then allow to cool before sealing.

Chef's Tips

Slice the steak no thicker than 3mm across the grain — this is what keeps it tender in a quick stir-fry; any thicker and it turns chewy in the short cook time.

Sear the steak in two batches rather than crowding the wok — overcrowding drops the pan's heat and steams the meat instead of browning it.

Toss the sauce through for just 10 seconds before adding the wine — any longer over high heat and the raw garlic and ginger in the sauce can catch and turn bitter.

Storage & Reheating

Store in the fridge for up to 4 days and in the freezer for up to 3 months. Thaw overnight in the fridge before reheating. Reheat in the microwave for 2-3 minutes, until steaming hot all the way through.

Serving 400gCalories 562kcalCarbohydrates 66.3gProtein 50gFat 10.2gSaturated Fat 3.3gPolyunsaturated Fat 1.22gMonounsaturated Fat 4.27gTrans Fat 0.2gCholesterol 99mgSodium 1353.9mgPotassium 1000.3mgFiber 3.3gSugar 9.1gVitamin A 128.3IUVitamin C 67.53mgCalcium 81.2mgIron 6.9mg

Common Questions

Why does the marinade include bicarb soda?⌄

It raises the pH on the surface of the meat, which helps it stay tender through the very high heat of stir-frying. It's a classic Chinese cooking technique called velveting, and a little goes a long way.

Can I use a different cut of beef?⌄

Sirloin or flank steak both work well, sliced thin against the grain the same way. Avoid tougher cuts meant for slow cooking, they won't work with this quick stir-fry method.

Why sear the steak in two batches?⌄

Crowding the wok drops the temperature quickly, so the steak steams instead of searing. Cooking it in two batches keeps the wok hot enough to actually brown the meat.

Can I use regular broccoli instead of broccolini?⌄

Yes, just cut it into smaller florets so it cooks in a similar time. Broccolini's thinner stems cook faster than regular broccoli, so you may need an extra minute or two in the wok.