Chinese Beef with Broccoli

Core/No count

Serves 2

400g beef, cut into thin strips

2 fresh broccoli bunches

200g mushrooms, quartered

3 shallots, chopped

½ red pepper, chopped

50g grated carrot

175ml beef stock

1 level tablespoon corn flour (2pp)

10 millilitres dry sherry (1pp)

1 teaspoon grated ginger

4 tablespoon soy sauce

1 teaspoon oyster sauce

fry light

200 grams wholewheat rice

Cut the beef into strips, and add 1 tbsp of soy sauce, mix well and leave for 30 minutes.

Place rice into the rice tray of your steamer with 200mls water.

Steam for 30 minutes fluffing with a fork half way through.

Meanwhile, break the broccoli into small florets.

Spray a cold pan with fry light and turn to a medium heat.

Fry the broccoli, carrot, shallots, mushrooms and pepper for 5 minutes until broccoli is tender but firm.

Remove veg from the pan and set aside.

Add the beef to the pan with a few sprays of fry light, and cook until browned on the outside but still pinkish in the middle.

Move the meat to the outside of the pan.

Mix together the remaining soy sauce, ginger, sherry, stock, oyster sauce and corn flour, pour into the middle of the pan.

Mix the beef with the sauce and cook until sauce has thickened and bubbling.

Add the veg back to the pan, and coat well with the mixture.

Warm through and serve on top of the rice.