Mongolian beef and broccoli

Mongolian beef and broccoli

Serves 4

Propoint 7 per serving

 

2 tsp cornflour

3 tbsp plus 2 tsp soy sauce

2 tsp rice wine

4 tsp sesame oil

450 g sirloin steak, trimmed of fat, thinly sliced against the grain

¼ tsp sea salt

240 g broccoli florets

4 spring onion, cut into 2-3 cm, white and green separated

1 tbsp crushed fresh garlic

½ tsp crushed fresh ginger

2 heaped tbsp dark brown sugar

1 tbsp oyster sauce

 

In a shallow glass container, whisk together the cornflour, 2 tsp of the soy sauce, the rice wine and 1 tsp of sesame oil. Season the steak with salt, add to the marinade and turn to coat. Allow to sit at room temp for 30 min.

Bring a large pan of water to a rolling boil. Add the broccoli and cook until bright green and crisp-tender, about 1 min. Drain and run under cold water to stop cooking.

Heat a large non-stick wok over heat high. Add 1 tsp oil then half of the beef. Cook for 30 sec without stirring, flip and cook another 30 sec, moving the meat around until browned on all sides. Transfer to a plate and repeat with 1 tsp and the remaining beef.

Heat the last 1 tsp sesame oil in the wok and add the spring onion whites, garlic and ginger. Cook until fragrant, 30 sec. Add the broccoli, brown sugar, remaining 3 tbsp soy sauce and the oyster sauce and cook, stirring for 30 sec. Add the beef and cook, stirring for 30 sec. Remove from the heat, stir in the spring onion greens and serve.