This is a super quick, delicious meat dish that you will use again and again. Chinese food is generally very quick, easy and healthy and this one is no exception. It’s a fabulous week night meal that takes just minutes to make. I really love Chinese food and this one, along with the egg fried rice and sweet and sour pork are real favourites of mine. Good for 4 people.
What you need
350g rump steak
1 tablespoon corn flour
5 ml sesame oil
1 head of broccoli
4 spring onions sliced diagonally
1 clove crushed garlic
1 teaspoon finely grated fresh ginger
120ml beef stock
2 tablespoons soy sauce
2 tablespoons sherry or rice wine
2 teaspoons sugar
Remove the fat from the steak and slice into thin strips across the grain, this is really important or your steak strips can get tough.
Heat a wok/frying pan to very hot, add a little oil and fast fry the steak for about 2 – 3 minutes in 3 batches tossing them around so that they do not stew. You want them to sear on the outside but not cook completely, remove and set aside.
Now add the broccoli, spring onions, ginger, garlic and stock that has had the corn flour mixed into it and simmer covered for about 3 minutes. Mix the soy sauce,sherry and sugar together and add to the veg mixture. Add the beef back to the mixture and cook for another 2-3 minutes giving it a stir from time to time.
That’s that, you are done.