Broccoli Beef Stir-fry
Donal's Notes
Up your stir fry game with this fairly foolproof method that delivers tender steak pieces served up with aromatic flavour alongside fresh broccoli. Seek the best quality steak from your butcher ideally 3-4cm in thickness with a rich red colour and good marbling of fat for best results. Add any extra vegetables you like for extra flavour and crunch.
Small saucepan
Chopping board
Chopping knife
Microplane
Whisk
Wok
Large spoon
Tongs
Instructions
1
Rinse 250g basmati rice in a sieve under cold running water. Place the rice in a small saucepan and cover with 600ml cold water. Place on a high heat until it starts to simmer, then cover with a lid and turn the heat down to low. Allow to simmer for 15-20 minutes without lifting the lid. Take the pan off the heat and allow to stand with the lid on for 5 minutes before serving
2
Slice the sirloin steak into thin strips.
3
Season the beef with the white pepper and some sesame oil. Set aside.
4
To make the sauce, peel and finely grate the garlic and ginger.
5
In a small bowl, whisk together the low sodium soy sauce, brown sugar, garlic, ginger, and cornstarch. Set aside.
6
Peel and thinly slice the onion. Trim and slice the tenderstem broccoli into smaller bite-size pieces. Thinly slice the spring onions for serving later.
7
Heat a wok or large frying pan over a high heat. Once the wok is smoking add a little of the sesame oil and then the beef and stir fry until the meat is just about cooked through. Transfer to a plate and set aside.
8
Add the remaining sesame oil to the wok. Add the onion and cook until it takes a little colour but isn’t soft. Add the broccoli and cook for 2-3 minutes, then deglaze the pan with the shaohsing rice wine.
9
Add the garlic ginger sauce and stir fry until the vegetables are evenly coated in sauce. Return the beef to the wok and continue to cook until the beef is cooked through and the sauce is nice and glossy.
10
Transfer to serving plates over rice. Sprinkle with sesame seeds and spring onions.
