Broccoli and chilli beef stir-fry
Here, tender young broccoli is the ideal partner for beef which is given a kick by frying it with chillies. Fresh coriander gives a sharp, green taste and sets off the other flavours to perfection.
- 200g (7oz) tenderstem broccoli2tbsp groundnut oil450g (1lb) lean rump steak, cut into thin strips
- 1-2 red chillis, deseeded and finely sliced
- 1 large carrot, cut into thin sticks, about 6cm in length
- 2cm piece root ginger, peeled and finely chopped
- 1 large clove garlic, crushed
- 6 spring onions, trimmed and sliced
- Small handful coriander leaves
- Rice or noodles, to serve
For the sauce:
- 2tsp cornflour
- 1tbsp soy sauce
- 2tbsp dry sherry or Chinese rice wine
- 150ml (1/4pt) beef stock
- 1tsp honey
- 1tsp toasted sesame oil
- Rice or noodles
- In a small bowl, mix together the ingredients for the sauce and set aside.
- Prepare the broccoli. Cut the floret ends off the spears and leave whole. Slice the remainder of spears thinly, on the diagonal.
- Heat a wok or large frying pan until hot. Add 1tbsp groundnut oil, then the rump steak and stir-fry for 4 mins, adding the chilli for the final minute. Remove with a slotted spoon and keep warm.
- Add the remaining tbsp of groundnut oil to the pan. Add the broccoli and carrot, plus 2tbsp of water, and stir-fry for 3 mins. Add the ginger, garlic and spring onions to the pan and continue stir-frying for another 2-3 mins.
- Return the cooked steak to the pan along with the sauce, and stir-fry for another minute until the sauce has thickened.
- Serve the stir-fry topped with coriander leaves on a bed of rice or noodles.