375 g rump, sirloin or fillet steak (Tenderloin Steak), cut into very thin strips
1 1/2 level tbsp cornflour
1/4 tsp Chinese 5-spice powder
3 tbsp soy sauce
175 g broccoli
2 tbsp sesame oil
1 tbsp chopped fresh ginger
1 clove garlic, finely chopped
1 red pepper, thinly sliced
1 bunch salad onions , sliced diagonally
4 - 5 tbsp sherry
2 tbsp water
Thai fragrant rice to serve
1 1/2 level tbsp cornflour
1/4 tsp Chinese 5-spice powder
3 tbsp soy sauce
175 g broccoli
2 tbsp sesame oil
1 tbsp chopped fresh ginger
1 clove garlic, finely chopped
1 red pepper, thinly sliced
1 bunch salad onions , sliced diagonally
4 - 5 tbsp sherry
2 tbsp water
Thai fragrant rice to serve
method
1. Place the steak in a bowl with the cornflour, Chinese 5-spice and soy sauce. Mix well and leave to marinate for 20 minutes.
2. Meanwhile, split the broccoli into florets. Slice the stalks diagonally into thin oval shapes and the florets into small heads.
3. Heat the oil in a wok or large frying pan, add the marinated steak, ginger and garlic and stir fry for 3-4 minutes.
4. Add the pepper, broccoli and salad onions and stir fry for 2 minutes.
5. Add the sherry and water. Put a lid on the pan and steam for 1 minute.
6. Remove the lid and cook for a further 1 - 2 minutes.
7. Transfer to a warmed serving dish and serve immediately with the rice.
2. Meanwhile, split the broccoli into florets. Slice the stalks diagonally into thin oval shapes and the florets into small heads.
3. Heat the oil in a wok or large frying pan, add the marinated steak, ginger and garlic and stir fry for 3-4 minutes.
4. Add the pepper, broccoli and salad onions and stir fry for 2 minutes.
5. Add the sherry and water. Put a lid on the pan and steam for 1 minute.
6. Remove the lid and cook for a further 1 - 2 minutes.
7. Transfer to a warmed serving dish and serve immediately with the rice.
serving amount
serves 4
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