- Beef, Ginger & Chilli Stir Fry.jpg (45.29 KiB) Viewed 688 times
Preparation Time: 10 minutes (+ 30 minutes marinating)
Cooking time: 10 minutes
Serves: 2
If served as two portions, provides 572 cals, 30g fat (of which 6g saturates), 12g sugar and 6.5g salt per portion.
Ingredients
For the marinade:
- 3 tbsp sherry
- 1 tsp cornflour
- 2 tbsp soy sauce
- 2 tbsp of cold water
- 250g (9oz) rump or sirloin steak, cut cross ways into 5mm (¼in) strips
For the stir fry:
- 2 tbsp oil
- 450g (1lb) broccoli, florets and stalks
- 4 tbsp light soy sauce
- 2 tbsp grated ginger
- 1 red chilli, finely sliced
- 2 cloves garlic, crushed
- 3 tbsp of sesame seeds
- 4 tbsp water
- 1 red chilli, sliced
Method
1. Combine the sherry, cornflour, soy sauce and water together in a small bowl, mix in beef and cover. Leave for 30 minutes to marinade.
2. Over a high heat, heat a pan/wok then add oil, remove beef from marinade and reserve liquid. Add the beef to the pan and stir fry for roughly 3 minutes or until brown. Transfer to a plate.
3. Return the pan to the heat and add the remaining oil, add the broccoli, light soy sauce, ginger, chilli, garlic and ⅔ of the sesame seeds. Stir fry for a further 2 minutes, then add 2 tbsp of water. Continue to stir fry until the water has evaporated.
4. Turn down the heat and return the beef to the pan with the reserved marinade.
5. Cook for 1 minute, then move to a serving dish and finish with a sprinkle of the remaining sesame seeds and chilli if using.
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