Beef & Broccoli Stir-Fry
Notes
You can marinate the beef overnight if you have more time, this will make the beef more tender and absorb more flavour. You can also use a rice cooker if you have one to prepare the rice quicker.
Ingredients
- 1/4 cup oyster sauce
- 1 tbsp dark soy sauce
- 1 tbsp dry sherry
- 2 garlic cloves, crushed
- Medium size piece ginger, peeled & grated
- 1 tsp caster sugar
- 500g rump steak, trimmed and cut thinly into diagonal strips
- 2 1/2 tablespoons peanut oil
- 4 green onions, sliced diagonally
- 2 heads of broccoli, trimmed
- 1 large carrot, peeled and cut into thin strips
- 1 tbsp water
- 1/2 cup cashew nuts
- Steamed Jasmine Fragrant Rice
- Coriander
Instructions
- Combine oyster sauce, soy sauce, sherry, garlic, ginger and sugar in a ceramic bowl. Add steak. Stir together to combine. Cover and refrigerate for 2 hours.
- Heat a wok or large frying pan over high heat until hot. Add 2 teaspoons oil. Add a quarter of the beef. Stir-fry for 1 to 2 minutes or until browned. Remove and place onto a plate and cover. Repeat with remaining oil and beef in 3 batches.
- Add remaining 2 teaspoons oil to wok or pan. Add green onions and stir-fry for 1 minute. Add broccoli and carrot stir-fry then for a further minute. Drizzle water over vegetables. Cover and cook for 1 minute or until just tender.
- Return beef to wok with cashews. Stir-fry for 1 minute or until heated through.
- Serve with steamed rice and top with fresh coriander