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.

Nutrition Info (per serve)

Kilojoules 2170kJ

Calories 519cal

Protein 39g

Total fat 11g

–Saturated fat 3g

Carbohydrates 60g

–Sugars 6g

Dietary fibre 6g

Sodium 390mg

Calcium 100mg

Iron 6mg

Note: Nutrition composition will vary depending on the exact ingredients used. For a guide to purchasing healthier packaged goods and general grocery items see here.