Ingredients

The following ingredients have 4 Servings
  • 3 tbsp vegetable oil ((or swap for any other high smoke point flavourless oil))
  • 500 g (1.1lbs) skirt/flank steak (sliced very thinly, against the grain *Tip 1)
  • 450 g 1lb tenderstem broccoli ((broccolini) any thicker pieces sliced in half length-ways)
  • 1 tsp minced ginger
  • 2 cloves garlic (minced)
  • 250 ml 1 cup + 2 tsp hot beef stock (water + 1 stock cub is fine)
  • 3 tbsp light soy sauce
  • 1 tbsp dark soy sauce
  • 1 tbsp Chinese rice wine (you can swap for sherry if you like)
  • 2 tsp sesame oil
  • 3 tbsp light brown sugar
  • 1/8 tsp white pepper
  • 1/8 tsp black pepper
  • 2 tbsp cornflour (cornstarch, mixed with 5 tbsp cold water to make a slurry)
  • 1 tsp sesame seeds

Instruction

  • Start by mixing together all of the sauce ingredients EXCEPT the cornflour (cornstarch) slurry in a bowl. Put to one side.
  • Heat 2 tbsp of the oil over a high heat in wok or large frying pan.
  • Add the sliced steak and cook for 2-3 minutes, turning once or twice, until the steak is just cooked.
  • Transfer to a bowl using a slotted spoon (leaving any oil behind in the wok).
  • Add the broccoli to the wok and stir fry for 2 minutes, stirring often. Then transfer to the bowl with the steak. (see Tip 2 re: frying for longer if you like your broccoli softer).
  • Turn the heat down to medium and add in the remaining tablespoon of oil.
  • Add the ginger and garlic and fry, stirring often, for 30 seconds.
  • Add in the sauce mixture, turn up the heat to high and stir together.
  • Allow the sauce to come to the boil, then slowly pour in the cornstarch slurry, whilst stirring, until the sauce thickens. You may not need all of the slurry.
  • Add the beef and broccoli back into the wok and toss together. Cook for a further minute, then turn off the heat.
  • Serve with boiled or fried rice and topped with a sprinkling of sesame seeds.