Beef and Broccoli Stir fry

By The Marilyn Denis Show

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The popular Chinese combination of beef and broccoli is both nutritious and lightning quick for a weekenight winter supper. Christine even confesses to using basmati rice because it cooks more quickly, but you can feel free to use a more traditional jasmine if you have another five to eight minutes to spare.

SERVES

25 Mins

Ingredients

450 grams beef sirloin or strip loin steak, thinly sliced
1 teaspoon corn starch
1/4 cup sherry or Chinese cooking wine
2 tablespoons peanut oil
1 head broccoli, cut into small florets, thick stems discarded
1 teaspoon freshly grated ginger
2 cloves garlic, chopped
2 tablespoons tamari soy sauce
Chile sauce to taste, optional
3 thinly sliced green onions
Cashews or peanuts for garnish , optional
1 cup basmati rice, rinsed well
1 3/4 cup water or broth
Salt to taste

Directions

In a bowl stir together beef, corn starch and sherry. Let marinate in fridge while preparing other ingredients.
Bring water to a boil in small pot and add salt and rice. Reduce heat to a simmer, place a tight fitting lid on and cook for 12 minutes. Do not open lid. Take off heat and let stand five minutes. Fluff with a fork.
In a wok over high heat stir fry the broccoli in half the oil for about four to five minutes or until bright green and just tender. Use a cover for final minute to steam slightly. Remove and set aside.
In same wok, add remaining oil and wait until it’s streaky over high heat. Add the ginger and garlic and toss quickly for 30 seconds. Add beef and stir fry until golden and evenly cooked, about three minutes. Add soy , chilli and green onions. Add back the cooked broccoli and toss for a few seconds..
Serve immediately over steamed rice