Easy Beef Stir Fry
Servings 4 adults
Ingredients
- 300 g basmati rice
- 1/2 tbsp rapeseed oil
- 400 g frying steak
- 1/2 tsp cornflour
- 40 g cashew nuts
- 1 red onion, thinly sliced
- 2 garlic cloves, crushed
- thumb sized piece ginger, peeled and grated
- 1 head broccoli
- 1 1/2 tsp soy sauce
- 1 1/2 tsp oyster sauce
- 1/2 vegetable stock cube
- 1 small bunch coriander
- pepper
Instructions
- Rinse and drain the rice. Bring a large saucepan of water to the boil, add the basmati, stir well then cook according to the packet instructions.
- Heat a wok over a high heat until hot, add half the oil and when it’s just smoking, add the beef. Sprinkle with cornflour and stir-fry until browned all over. Remove from the pan and set aside.
- Stir-fry the cashews until just golden-brown then set aside with the beef.
- Carefully wipe the wok until clean using kitchen roll. Bring to a high heat and add the remaining oil. Once hot, add the red onion and fry for 1–2 minutes, or until just soft. Add the garlic and ginger and fry for a minute
- Half fill the kettle and bring to the boil. Add the broccoli, soy and oyster sauce to the wok and mix well. Add the vegetable stock cube with 400ml/14fl oz boiling water and bring to the boil, stirring well. Cover with a lid (use kitchen foil if you don't have a suitable pan lid) and cook for 2 minutes or until the broccoli is just tender (you don’t want to lose the bright green colour).
- Add in beansprouts, bamboo shoots if wanted at this stage.
- Stir the cooked beef and cashews through the sauce and heat for a minute. Scatter over the coriander and serve immediately with the cooked, drained rice.