Recipe: Stir-Fried Beef with Broccoli

It’s been a long day. Today I officially called time on a six year career in advertising. I also got an amazing haircut where I was served a bottle of Prosecco. Today is not a normal day.

All I know is there is a juicy rump waiting for me in the fridge and a friendly head of broccoli and I don’t want to spend time messing with it. This is a classic supper - reassuring and damn simple.


Very Quick After-Work Beef Supper
Serves 2

Slice a nice piece of rump steak (about 300g) across the grain into strips about 2 mm thick. Marinate in a tablespoon of light soy sauce, half a tablespoon of Shaoxing wine, a few drops of sesame oil, a few drops of dark soy sauce, a teaspoon of sugar and a teaspoon of cornflour. Leave for at least 15 minutes.

In the meantime, start putting on the rice to cook (white, long grain would be best).

Cut a broccoli into small florets, and blanch in boiling salted water for about 2 minutes until just cooked. The broccoli needs to be vibrant green and still got a satisfying bite to it.

Slice either 3 shallots or a small onion into strips, finely chop 2 garlic cloves and a small knob of ginger. Heat groundnut oil in a wok on a high heat. Throw in the onions, garlic and ginger, and fry until smelling incredible and before they turn brown.

Add in the beef, and mix quickly. Brown the beef until just cooked - I like mine a tiny bit pink inside. Add a few drops of oyster sauce (optional), more soy sauce (dark and light), Shaoxing wine and sesame oil, then mix in the broccoli. Fry until all mixed in and heated through.

Serve with rice.

Variations
if you want heat, just crumble in some chilli. If you fancy peppers, fry it in first. I usually like mine with spring onions.