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Hi amazing people!
Here’s an easy recipe for when you are craving a Chinese inspired meal. For my ultimate stir fry beef with broccoli, I used tender strips of rump steak and broccoli florets.
First, you need to seal the pores of the beef in hot oil, the rump steak doesn’t take too long to cook when cut in very thin strips, then just toss them up with the rest of the ingredients in a large wok or skillet. The cashew nuts will give you just the perfect crunch to the bite and the ingredients are all easy to find at most supermarkets.
Try out the recipe, it sure makes all the difference!
1 tablespoon olive oil
500g beef rump steak, cut into thin slices
1 onion, cut into thin wedges
1 capsicum, deseeded, cut into thin strips
1 bunch broccoli, cut into 4cm lengths
1 teaspoon ginger
1 teaspoon garlic
1 teaspoon chilli
1 1/2 tablespoons soy sauce
Salt to taste
Toasted cashews, to serve
Steamed rice, to serve
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Heat half the oil in a large wok or skillet over a high heat, gently tilting the wok to allow the oil to completely coat the side of the wok. Cook the beef in batches, for 1-2 minutes, until well browned. Remove from the wok and set aside.
Heat the remaining oil in the wok over a medium-high heat. Add the onion, capsicum, broccoli, ginger, garlic, chilli and soy sauce cook, tossing, for 3-4 minutes or until just tender and broccoli turns a gorgeous bright green colour.
Return the beef to the wok with the combined sauces. Toss until well combined and heated through. Season with salt
Scatter over the cashews and serve with steamed rice or have it on its own.
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