Beef Stir Fry

• 375 g Rump; sirloin or fillet steak, cut into very thin strips (12oz)
• 1 1/2 tb Cornflour
• 1/4 ts Chinese 5-spice
• 3 tb Soy sauce
• 175 g Broccoli; (6oz)
• 2 tb Sesame oil
• 1 tb Chopped; fresh ginger
• 1 Clove garlic; finely chopped
• 1 Red pepper; thinly sliced
• 1 bn Salad onions; slice diagonally
• 4 tb Sherry; up to 5
• 2 tb Water
• 1 Serve with Thai fragrant Rice

Instructions

1. 1

   Place the steak in a bowl with the cornflour, Chinese 5-spice and soy sauce.

2. 2

   Mix well and leave to marinate for 20 minutes.

3. 3

   2.

4. 4

   Meanwhile, split the broccoli into florets.

5. 5

   Slice the stalks diagonally into thin oval shapes and the florets into small heads.

6. 6

   3.

7. 7

   Heat the oil in a wok or large frying pan, add the marinated steak ginger and garlic and stir fry for 3 or 4 minutes.

8. 8

   4.

9. 9

   Add the pepper, broccoli and salad onions and stir fry for 2 minutes.

10. 10

    5.

11. 11

    Add the sherry and water.

12. 12

    Put a lid on the pan and steam for 1 minute and cook for a further 1-2.

13. 13

    Transfer to a warmed serving dish and serve immediately with the rice.

14. 14

    Alternative ingredients - Use thin strips of chicken or Pork fillet in place of beef Alternative vegetables such as beansprouts, mange tout, mushrooms and onions can be substituted. -Use olive or groundnut oil instead of sesame oil. ~Use 4-5 tablespoons of beef stock in place of sherry. -Garlic granules can be used instead of fresh garlic. -Add a few cashew nuts, waterchestnuts or canned bamboo shoots for extra crunch. -Delicious served with egg noodles -Sprinkle with sesame seeds to garnish -Use ground ginger instead of fresh.

15. 15

    NOTES : This oriental stir fry makes a lovely weekday dinner served with Thai fragrant rice.