Ingredients

350g fillet steak, cut into thin strips

175g head of broccoli, cut into florets

2 tbsp peanut oil

1 clove garlic, finely chopped

1 tsp finely chopped fresh ginger

1 small onion, finely sliced

1 tsp salt

1 tsp light soy sauce

Marinade

1 tbsp light soy sauce

1 tsp sesame oil

1 tsp Shaoxing rice wine

1 tsp sugar

pinch of white pepper

Preparation

  1. Combine the marinade ingredients in a bowl, then mix in the beef. Cover and set aside for 1 hour, basting occassionally. Blanch the broccoli in a large saucepan of boiling water for 30 seconds. Drain and set aside.

  2. In a preheated wok or deep saucepan, heat 1 tbsp of the oil and stir-fry the garlic, ginger and onion for 1 minute. Add the broccoli and stir-fry for a further minute. Remove from the wok and set aside.

  3. In the clean preheated wok or deep saucepan, heat the remaining oil and stir-fry the beef until it has changed colour. Return the broccoli mixture to the saucepan with the salt and light soy sauce and stir until cooked through. Serve immediately.