Ingredients
Scale
Sauce
- 2 tbsp cornstarch / cornflour
- 1/4 cup water
- 1 tsp sugar
- 1 tbsp dark soy sauce
- 1 1/2 tbsp light soy sauce
- 1 tbsp Chinese cooking wine (Shaoxing wine)
- 1/8 tsp Chinese five spice powder
- 1 tsp sesame oil (optional)
- 1/8 tsp tsp black pepper
Stir Fry
- 2 tbsp oil
- 12 oz / 360g beef fillet, flank or rump (Note 4 for tenderising option)
- 1 garlic clove, finely chopped
- 1 tsp fresh ginger, finely chopped
- 4 – 5 cups broccoli florets (1 head), cooked (Note 5)
- 1 cup water
Serving:
- Sesame seeds (optional)
Instructions
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Place cornflour and water in bowl then mix. Add remaining Sauce ingredients.
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Slice the beef into 1/4″ / 0.5cm thick slices. Place the beef and 2 tbsp of the Sauce into a bowl and set aside.
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Heat oil in a skillet over high heat. Add beef and spread out, leave for 1 minute until browned.
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Stir beef for 10 seconds, then add garlic and ginger. Stir for another 30 seconds or until beef is no longer pink.
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Pour Sauce and water into the skillet and quickly mix.
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When the sauce starts bubbling, add broccoli. Stir to coat the broccoli in Sauce, then let it simmer for 1 minute or until Sauce is thickened.
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Remove from heat immediately and serve over rice. Sprinkle with sesame seeds if desired.