Beef and Broccoli Stir-fry
Sometimes good things happen by mistake. I set out to make a quick beef and broccoli stir-fry in oyster sauce for dinner one night but the oyster sauce and the hoisin sauce are packaged in the same bottle and I accidentally grabbed the wrong one and landed up with something equally delicious. Oh well!
If you want, substitute the hoisin for oyster sauce and enjoy! Think of it as my two for 1 special to you.
Time: 45 minutes
250 Rump steak cut into strips
2 tsps of soy-sauce
.5 tsp of cornstarch
.5 tsp of bicarbonate of soda
1 tablespoon of water
200g broccoli (we used tender stem and cut into 2cm pieces)
1 onion cut into half moon slices
2 spring onion stems (the green parts should be thinly sliced while the white parts should be cut into 2cm chunks)
2 medium cloves of garlic minced
2 cm of ginger grated
¼ cup hoisin sauce
In a bowl, combine your beef strips, soy sauce, cornstarch and bicarbonate of soda and let stand for 5 - 10 minutes. This process is known as velveting and results in extremely tender meat.
In a wok, pour 1-2 tablespoons of oil and swirl to coat the bottom fully, when the oil is hot fry the beef, about 1 minute each side till golden brown and remove from the pan.
Add more oil if necessary and fry the onion slices, 3- 5 minutes until they begin to soften and get some colour. Add the garlic, ginger and the white parts of the spring onion and cook for another 2 minutes.
Add the broccoli and let cook until tender and vibrant green - stir constantly.
Next add the beef, the hoisin sauce and some water if things are looking a bit dry.
Top with spring onion and serve over rice or noodles.
Happy cooking! X