This spicy beef may be served with noodles or on a bed of boiled rice for a speedy and low-calorie Chinese meal.
350 g (12 oz) rump steak
15 ml (1 tbsp) cornflour
5 ml (1 tsp) sesame oil
350 g (12 oz) broccoli, cut into small florets
4 spring onions, sliced diagonally
1 carrot, cut into matchstick strips
1 garlic clove, crushed
2.5 cm (1 in) fresh root ginger, cut into very fine strips
120 ml (4 fl oz) 1/2 cup beef stock
30 ml (2 tbsp) soy sauce
30 ml (2 tbsp) dry sherry
10 ml (2 tsp) soft light brown sugar
spring onion tassels, to garnish (optional)
noodles or rice, to serve
1. Trim the beef and cut into thin slices across the grain. Cut each slice into thin strips. Toss in the cornflour to coat thoroughly.
2. Heat the sesame oil in a preheated wok or large non-stick frying pan. Add the beef strips and stir-fry over a brisk heat for 3 minutes. Remove and set aside.
3. Add the broccoli, spring onions, carrot, garlic, ginger and stock to the wok or frying pan. Cover and simmer for 3 minutes. Uncover and cook, stirring, until all the stock has reduced entirely.
4. Mix the soy sauce, dry sherry and I brown sugar together and add to the wok or frying pan with the beef. Cook for 2 - 3 minutes, stirring continuously. Spoon into a warmed serving dish and garnish with spring onion tassels, if liked. Serve on a bed of noodles or rice.
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