Stir-Fried Beef and Broccoli
Total time: 25 minutes
Flank steak lends itself very well to stir-frying, but a lot of markets are selling packages of pre-cut meat just for this purpose - take advantage of someone else's work if you can! You can arrange the rice on a platter, spoon the beef and broccoli on top and serve, or use separate bowls.
Ingredients:
- 10oz (300gr) beef flank steak or any beef suitable for stir-frying
- 1 onion
- 2 cloves garlic
- 1/2 head broccoli
- 1 tbs minced ginger, a piece about an inch (2.5cm) long
- 1 rib celery
- 4oz (120gr) water chestnuts
- 1 tomato
- 1 tbs sesame oil
- 1 tsp soy sauce
- 1 tbs olive oil
- 1/3 cup (3oz, 90ml) beef stock
- 2 tbs sherry
- 1 tbs cornstarch (Maizena, corn flour) dissolved in
1 tbs soy sauce plus 1 tbs water
- Basmati Rice:
- 1/2 cup (3.3oz, 95gr) Basmati rice
- 1 tsp butter
- 1 cup (8oz, 240ml) beef stock
Instructions:
- Cut the beef at an angle across the grain into bite-size strips.
- Mix 1 tbs sesame oil with 1 tsp soy sauce.
- Toss with beef and set aside to marinate.
- Thinly slice onion.
- Mince garlic, ginger (peel first) if using fresh.
- Open, drain and slice water chestnuts.
- Cut the broccoli into bite-size pieces, try to keep a bit of floret and stalk on each piece.
- Slice the celery at an angle.
- Cut the tomato into 8 wedges.
- Heat olive oil in large nonstick skillet over medium-high heat. Add onion and celery to skillet and stir-fry for 2 minutes.
- Add water chestnuts, garlic and ginger and stir-fry another 2 minutes.
- Remove onions/garlic from pan and set aside.
- Add beef to skillet and stir-fry 3 - 5 minutes, until brown.
- Remove and put with onions.
- Add broccoli to skillet and stir-fry 3 - 5 minutes.
- Add tomato and stir-fry 1 - 2 minute longer.
- Add beef stock and sherry to skillet.
- Return beef, onions, celery, etc. to pan. Stir to combine.
- Heat to boiling, cover, reduce heat and simmer for 2 minutes.
- Remove cover and add cornstarch mixture and stir until thickened.
- Spoon rice on a platter or two plates, top with beef and serve
- Basmati Rice:
- Melt butter in small saucepan over medium heat.
- Add rice and sauté, stirring for 2 - 3 minutes.
- Add stock, cover and simmer, 15 minutes