Nutty beef with broccolini

A sweet and nutty beef stir-fry with broccolini from Australian Women's Weekly.

  • 30 mins cooking
  • Serves 4
  • Print


Nutty beef with broccolini
  • 600 gram beef scotch fillet steak, sliced thinly
  • 2 tablespoon dukkah
  • 1/2 cup (65g) finely chopped roasted unsalted pistachios
  • 2 tablespoon peanut oil
  • 2 teaspoon sesame oil
  • 2 shallots (50g), sliced thinly
  • 350 gram broccolini, chopped coarsely
  • 2 tablespoon kecap manis
  • 2 tablespoon chinese cooking wine


Nutty beef with broccolini
  • 1
    Combine beef, dukkah and half the nuts in medium bowl.
  • 2
    Heat half the peanut oil in wok; stir-fry beef, in batches, until browned. Remove from wok.
  • 3
    Heat remaining peanut oil and sesame oil in wok; stir-fry shallots and broccolini until broccolini is tender. Return beef to wok with kecap manis and cooking wine; stir-fry until hot, season to taste. Serve sprinkled with remaining nuts.


After stir-frying beef, wipe out the wok with absorbent paper to prevent any remaining spices or nuts from burning and spoiling the stir-fry. The beef mixture can be marinated for a few hours or overnight in the fridge.

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