Beef with broccoli and ginger

Serves: 4
Time to make: 30 mins

Total cost: $ 18.12 / $ 4.53 per serve

(at time of publication)

Ingredients

¼ cup Chinese rice wine or dry sherry
1 teaspoon sesame oil
1 teaspoon cornflourcornstarchX, plus 1 teaspoon extra
500g lean rump steak, thinly sliced across the grain
1 ½ tablespoons oyster sauce
¼ cup liquid salt-reduced chicken stock
1 teaspoon castor sugar
oil spray, to grease
3cm piece fresh ginger, peeled, cut in thin matchsticks
4 cups broccoli, cut in florets
6 spring onions, trimmed, cut in 5cm lengths
4 cups cooked rice, to serve

Instructions

1 Place half the Chinese rice wine in a bowl with sesame oil and 1 teaspoon cornflour. Add beef and toss until evenly coated. Set aside to marinate for 10 minutes. Place the remaining Chinese rice wine, extra cornflour, oyster sauce, stock and sugar in a small bowl and stir until smooth. Set aside.

2 Spray a large wok with oil and place over a high heat. Add beef in batches and stir fry for 2-3 minutes, or until browned. Remove from heat and set aside.

3 Return wok to high heat and spray with a little more oil. Add ginger and broccoli and stir-fry for 2 minutes until tender but still crisp. Add spring onions and stir-fry for 1 more minute. Return beef to wok with the reserved rice wine sauce and simmer for 2-3 minutes or until slightly thickened. Serve immediately with rice.