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
- To serve:
- 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.