Beef & Broccoli Stir Fry

A TMK staple for an easy, midweek dinner that hits the spot every time.

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Ingredients (serves 3-4 if accompanied with rice/noodles)

Prep time: 30 mins Cooking time: 5-10 mins

• 500g rump steak, thinly sliced

• 1 tbsp cornflour

• Marinade:

  • 2 tbsp red wine vinegar

  • 2 tbsp dark soy sauce

  • 1 tbsp sesame oil

  • 2 tsp ginger paste

  • 2 tsp garlic puree

  • Hot sauce/chilli paste to taste (optional)

• 1 pack tenderstem broccoli

• 3 spring onions

• Sesame seeds

• Salt

• Pepper

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Equipment required

• Mixing bowl

• Wok/wide based pan

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Method

1. Put the steak strips in a bowl and add the marinade ingredients. Mix well, season with salt & pepper and set aside for at least 30 minutes at room temperature.

   • Cook’s note: if you can marinate for longer, pop it in the fridge - ensuring the last 30 minutes is at room temperature.

2. Slice the broccoli into 1-2cm chunks. Cut the spring onions in half and then chop each half separately so you have a pile of white bits and a pile of green bits.

3. Heat a large glug of neutral oil in a wok/wide based pan over a high heat. Make sure everything is ready because this moves fast!

4. Add the broccoli and the white parts of the spring onions to the oil and stir fry for a minute or so. Add the beef and any liquid leftover from the marinade. Stir fry for 3-5 minutes or until the steak is cooked to your liking.

5. When the meat is done, remove from the heat. Garnish with the green spring onions and sesame seeds. Serve with your choice of rice or noodles. Yum!