One of my favourite things to cook in the summer months is this Beef with Broccoli. It’s such a simple dish that takes minutes to cook if you have everything prepared beforehand which leaves the rest of the night to enjoy the summer weather and get outside! And the best part about it is that it’s nice and healthy too as it’s packed with vegetables. It doesn’t really matter what you add in with the broccoli, but my favourites are mushrooms (preferably chinese) and pak choi (which was harvested from my veg garden that night!).
– 2 beef sirloin/rump steaks, finely sliced
– 1/2 onion, finely sliced
– 2 garlic cloves, finely chopped
– handful mushrooms, sliced
– handful broccoli florets, chopped into bitesize pieces
– 1 pak choi (bok choy), chopped into bitesize pieces
– 1 can (225g) bamboo shoots
– 3 spring onions, finely sliced
– 1 pack (250g) pre-cooked rice, warmed for a minute in the microwave (don’t use freshly cooked and drained rice as you’ll end up with soggy rice, if you want to cook your own rice, cook it the day before and chill it in the fridge overnight, warming for a minute before you use it)
– 2 eggs
– groundnut oil (if not olive oil is fine)
– light soy sauce
– sesame oil
for the sauce
– 1 tablespoon oyster sauce
– 1 tablespoon dark soy sauce
– 1 tablespoon shaoshing rice wine
– 1/2 teaspoon fish sauce
– freshly ground black pepper
Make sure all the ingredients are prepared beforehand, as stifries are pretty quick to cook. I like to get my meat sliced up and marinading while I’m preparing all of the vegetables. It’s best to have a wok, but if not a large frying pan will do. Make sure you have it on the highest heat possible and add in a little groundnut (or olive) oil to the pan and let it heat up till it’s almost smoking then add in the onions, broccoli, mushrooms and garlic stiring constantly.
Put the veg to one side of the pan and add in the beef and marinade, stirring continuously until almost cooked. Combine the veg and the meat, adding in the bamboo shoots and pak choi towards the end. If it looks a little dry, add in a little light soy sauce. Place in a warmed serving bowl and drizzle with a little sesame oil.
To make the Egg Fried Rice, wipe the pan clean with a paper towel, add in a little more groundnut oil and add in the 2 eggs. Leave to cook for a few seconds, then scramble. Once almost cooked, add in the pre-cooked rice and spring onions and a few splashes of light soy sauce. Drizzle over the sesame oil and serve up.