‘a meal with an oriental influence is a welcome change once in a while. This is the quickest Chinese style dish you can possibly prepare and believe me it does not taste any different to a take out. For the best result I cut up the beef into very small pieces and cook it well before adding the other ingredients. Broccoli is abundant at the moment with nearly give-away prices in the market this week.’
For my quick Chinese style beef stir fry you will need:
1 tablespoon canola oil
500g chopped beef (ask your butcher for a suitable cut for your stir fry)
1/2 cup soy sauce
2 tablespoons cornflour
2 small cloves garlic, grated
1 tablespoon honey
1 teaspoons fresh grated ginger
1 tablespoon sesame oil
a pinch of chili flakes (optional)
1/2 cup stock
1/2 head broccoli broken up into florets, lightly steamed
Mix together the soy sauce, cornflour, honey until the cornflour dissolves. Cut the beef into small strips. In a large saucepan heat up the oil
in a large pan and cook the beef strips well until they start to brown. Then lower the heat, add the garlic, ginger, chili flakes if you are using it. Stir and cook for 2 minutes. Add half the cooked mushrooms, cook for a minute then add the cornflour mix followed by the stock. Stir on low heat until it starts to thicken. If it is too thick add 2 tablespoons of water at a time until it is the right consistency. Then add the steamed broccoli and the rest of the mushrooms.
I served ours with steamed pak choi and rice. Drizzle a few drops of sesame oil before serving.