Ingredients
- 200g of broccoli florets
- Sea salt
- 3 tbsp soy sauce
- 2 tbsp oyster sauce
- 1 tbsp rice wine vinegar
- 1 tsp honey
- 1 tbsp cornflour, mixed with 30ml water
- 1 striploin steak, approx 200-250g
- 2 tbsp vegetable oil
- 3 cloves garlic, sliced
- 1 tbsp diced ginger
- 1 tsp dried chilli
- 1 shallot, chopped
- 1 tsp toasted sesame seeds, for garnish
- 1 red chilli, thinly sliced for garnish
- 2 spring onions, sliced, for garnish
- Handful fresh mint leaves, for garnish
- Handful fresh coriander leaves, for garnish
- Place a saucepan of freshly boiled water on the heat and season with salt. Bring to the boil, then blanch the broccoli florets for two minutes. Strain and set aside.
- To make the sauce, add the soy sauce, oyster sauce, rice wine vinegar, honey, cornflour and water to a small bowl and stir to combine, then set aside.
- Carefully slice the striploin steak into thin square-shaped pieces. Place a non-stick pan on a high heat and add one tablespoon of the oil. Add the steak pieces and brown on both sides, then add the broccoli to the pan and cook for two minutes until browning. Remove the steak and broccoli from the pan, place on a plate, then place the pan back on the heat.
- Add the other tablespoon of oil to the pan, then add the garlic, ginger, chilli and shallot and cook until the garlic is golden brown, stirring regularly. Now add the steak and broccoli, and any resting juices from the plate, back to the pan and add the sauce. Cook for two to three minutes until the sauce has thickened, coating the broccoli and beef, then remove from the heat.
- Serve with steamed rice, and garnish with sesame seeds, red chilli, spring onion, mint and coriander leaves.
