Beef & Broccoli Stir-fry

Ingredients · per serving

• 60 ml Beef stock
• 1 tsp Brown sugar
• 3 cloves Garlic
• 1 tbsp Oyster sauce
• 1 tbsp Vegetable oil
• 120 g Flank steak
• 1 tsp Fresh ginger
• ½ tsp Sesame oil
• 1.5 tbsp Soy sauce
• 1 tsp Cornflour
• 75 g Jasmine rice
• 150 g Broccoli

Instructions

1. Slice the steak against the grain (look for the lines running across the meat — cut at right angles to them) into thin strips about 3mm thick. This keeps it tender.
2. In a small bowl, whisk together the soy sauce, oyster sauce, brown sugar, cornflour, and stock/water. The cornflour might look lumpy at first — keep whisking until smooth.
3. Bring a pot of water to a boil. Drop in the broccoli florets, cook for 90 seconds, then drain. They should be bright green and still firm — they'll finish in the pan.
4. Heat a wok or large frying pan over the highest heat for 2 minutes. Add the vegetable oil and swirl.
5. Add the beef in a single layer. Leave it for 30 seconds to sear, then stir-fry for 1 minute total. Lift it out onto a plate (it'll finish cooking in the sauce later).
6. Lower the heat to medium. Add the garlic and ginger to the pan; stir for 20 seconds until you can smell them.
7. Add the blanched broccoli, then pour in the sauce. Stir as it bubbles and thickens, about 1 minute.
8. Return the beef to the pan, toss to coat everything in the glossy sauce. Drizzle the sesame oil over the top, give it one last toss, serve immediately over plain steamed rice.

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