Beef and broccoli in oyster sauce with rice

Ingredients

For 1 serving

• Beef rump steak120 g
• Broccoli180 g
• Oyster sauce1 tablespoon
• Soy sauce1 teaspoon
• Garlic1 clove
• Ginger5 g
• Cornstarch1 teaspoon
• White rice70 g
• Peanut oil2 teaspoons
• Saltto taste

Contains: gluten, nuts, shellfish, soy,

In season: October – March

Method

1. Bring two pans of water to the boil. Rinse the rice, salt the water once it boils and cook the rice for the time on the packet (about 12–15 minutes) until tender; drain.
2. Meanwhile cut the broccoli into small florets, blanch them for 2 minutes in the other pan of salted water until bright green, and drain.
3. Slice the beef rump thinly against the grain into strips and toss with the cornflour; chop the garlic and grate the peeled ginger.
4. Heat the groundnut oil in a frying pan or wok over high heat until very hot, stir-fry the beef for 2 minutes, until browned outside but still pink inside, and lift it out.
5. In the same pan stir-fry garlic and ginger for 30 seconds until fragrant, then add the broccoli, oyster sauce, soy sauce and 2 tablespoons of water.
6. Return the beef with its juices and stir-fry for 1 minute, until the sauce is glossy and coats everything; serve straight away with the rice.