Ingredients
- 500 g topside strips
- Marinade: 1 tbsp soy sauce, 1 tbsp Shaoxing wine or dry sherry, 1 tsp sesame oil, 2 tsp cornflour
- Sauce: 3 tbsp oyster sauce, 1 tbsp soy sauce, 1 tsp sugar, ½ cup water, 2 tsp cornflour
- 2 tbsp peanut or vegetable oil
- 3 garlic cloves and 2 cm ginger, finely chopped
- 1 large head of broccoli (about 400 g), cut into small florets
- Steamed rice, to serve
Method
- Toss the beef with the marinade and stand for 15 minutes. Mix the sauce ingredients in a jug.
- Heat a wok or large frying pan until smoking. Add 1 tbsp oil and cook half the beef for 1 to 2 minutes, until browned but still pink inside. Remove and repeat with the rest.
- Add the remaining oil, garlic and ginger and stir-fry for 30 seconds.
- Add the broccoli and 2 tbsp water and toss for 2 to 3 minutes, until bright green and just tender.
- Stir the sauce, pour it in with the beef and toss for about 1 minute, until glossy and thickened. Serve with rice.