[feast_advanced_jump_to] Gotta love a quick dinner that basically tastes like a tasty takeaway! This recipe uses a reasonably inexpensive cut of beef, sliced extra thinly – so it’s nice and tender. It’s fried quickly before being smothered in a delicious Chinese-style savoury sauce along with lots of crunchy broccoli. I love serving it on a big pile of fluffy white rice for a comforting weeknight dinner.
Mix together the sauce ingredients and put to one side. The sauce is a combination of beef stock, light and dark soy sauce, Chinese rice wine (you can swap for sherry if you haven’t got rice wine), sesame oil, sugar, white pepper and black pepper.Fry up slices of very thinly sliced flank/skirt steak. Remove from the pan, then fry up plenty of tenderstem broccoli. We only need to fry for a couple of minutes – so it retains that lovely crunch. Remove it from the pan too.Next we fry up a little ginger and garlic, just for 30 seconds or so (so the garlic doesn’t burn), then add in the sauce and bubble it all together. Thicken the sauce with a little cornstarch slurry, then add the steak and broccoli back to the pan and toss together.
Serve with rice and top with a sprinkling of sesame seeds. Stay updated with new recipes!Subscribe to the newsletter to hear when I post a new recipe. I’m also on YouTube (new videos every week) and Instagram (behind-the-scenes stories & beautiful food photos).
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