This is a rather convenient and delicious Chinese stir-fry. It comes with broccoli florets and thinly cut beef slices, sirloin or rump steak, gently blanched in hot oil and stir-fried with ginger, spring onion and garlic and well-enhanced with oyster sauce.
| Marinade | Sauce |
|---|
- 300 g Broccoli florets
- 1 clove Garlic, crushed
- 1/3 tsp Salt
- 1/3 tsp Chicken bouillon powder
- 350 g Rump steak, sliced into thin strips
- Sunflower oil
- 3-5 Ginger slices
- 1 stalk Spring onion, sliced
- 1 clove Garlic, sliced
|
- 1 tbsp Oyster sauce
- 1/2 tbsp Sugar
- 1 tbsp Cornstarch
- 1 tbsp Water
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- 1 tbsp Oyster sauce
- 1 tsp Maggi sauce
- 1 tsp Cornstarch
- 1 tbsp Water
- 1 tbsp Chinese rice wine
- White pepper powder to taste
|
- Cut the beef across the grain into thin slices. Add in marinade and set aside for 20 minutes. Combine the ingredients of sauce in a bowl and set aside. Wash and drain the broccoli florets.
- Heat a large skillet with half cup of oil to 150C/300F. Add the marinated beef slices, stirring to separate, cook until the colour of beef has changed and nearly cooked. Remove the beef and drain on paper towels.
- In another skillet, heat 2 tablespoons oil until hot, add the crushed garlic, stirring briefly until aromatic. Add the broccoli florets, sprinkle the salt and chicken bouillon powder over, and cook the broccoli, for 5 minutes, until they are tender but still crunchy. Remove and arrange broccoli florets around the edge of a serving plate, leaving the stems towards the center.
- Clean the skillet and add a tablespoon of oil. Add in sliced ginger, spring onion, and garlic. Stir until aromatic. Return the beef to the skillet. Whisk the sauce to recombine, then add to the skillet, stirring quickly to thicken. Turn the heat off. Spoon the beef in the center of the serving plate. Serve immediately with steamed rice.
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