Seared strips of beef and just-tender broccoli in a savoury ginger and garlic sauce. A twenty-minute weeknight stir-fry with a short shopping list.
Prep
15 mins
Cook
12 mins
Servings
4
Per serving
£2.15
Difficulty
easy
Blanching the broccoli first means it hits the wok already tender, so the beef does not overcook while it catches up. The sauce is deliberately restrained - enough to gloss everything without drowning it.
Toss the beef with 1 tablespoon of the tamari and 1 teaspoon of the cornflour and leave for 10 minutes.
Cook the rice. Bring a pan of salted water to the boil and blanch the broccoli for 90 seconds, then drain and run under cold water to stop it cooking.
Mix the remaining tamari with the stock, sugar, vinegar and remaining 2 teaspoons of cornflour.
Heat 1 tablespoon of oil in a wok until it smokes. Sear the beef in two batches for 90 seconds each and lift out.
Two batches, always. Crowded beef stews in its own juices instead of browning.
Add the second tablespoon of oil and fry the ginger for a minute, then the garlic for 30 seconds.
Add the broccoli and toss for a minute, then pour in the sauce and let it bubble and thicken.
Return the beef and any juices, toss for 30 seconds, finish with the sesame oil and serve with the rice.