Beef & Chinese Broccoli
30 mins active prep time, 4 servings
Ingredients (included in delivery)
- 450g rump steak
- 150g ginger
- 2 garlic cloves, crushed 2 cups Chinese broccoli, cut into pieces
- 2 cups button mushrooms
Ingredients (pantry items)
- 2 cups white medium grain rice 4 cups water
- 1/4 cup vegetable oil
- 2 tbsp soy sauce
- 2 tbsp rice wine vinegar
- 2 tsp cornflour
- 1 tsp sesame oil
Note: In some cases, ingredients may be out of stock or unavailable when the shops pack your order. If this happens, we'll do our best to replace the items with high quality substitutions. If we're unable to find a replacement, we'll contact you to let you know.
What you'll need
White grain medium rice, vegetable oil, soy sauce, rice wine vinegar, cornflour, sesame oil.
Cook the required amount of rice as per the instructions on the pack then set aside.
2. Prepare beef
Meanwhile, in a wok, or large frying pan, heat the vegetable oil on high and stir fry the steak in two batches for 1-2 minutes each. Remove from the pan and set aside. Stir-fry the ginger and garlic for 30 seconds.
3. Add vegetables
Add the Chinese broccoli stems and mushrooms and stir-fry for a further 2 minutes or until just tender.
4. Prepare sauce
In a jug combine the extra 1⁄4 cup of water, soy sauce, vinegar and corn flour until smooth. Add to the wok and stir-fry for 2-3 minutes until it becomes thickened and boiling.
5. Return steak to pan
Return the steak to the wok with the remaining Chinese broccoli. Stir-fry for 1-2 minutes or until heated through.