An Asian twist on the traditional steak night
Ingredients
For the marinade
500g rump steak, sliced thin
2 Tbsp rice wine
2 Tbsp soy sauce
3 Tbsp honey
2 cloves garlic, sliced
Thumb sized piece of ginger, sliced
3 Tbs corn starch
Vegetable oil
Sea salt
Black pepper
For the sauce
2 Tbs sesame oil
1 brown onion, diced
3 cloves garlic, sliced
Thumb sized piece of ginger, sliced
100ml beef broth
1 Tbs soy sauce
3 Tbs hoisin sauce
1 Tbs soft brown sugar
1 head of broccoli, separated into florets
Method
Step 1
Combine all the marinade ingredients into a bowl and add the sliced beef. Mixed until the beef is evenly coated, cover with cling film and put in the fridge for 2hrs.
Step 2
Heat a large frying pan until very hot. Pour in the vegetable oil and add the marinated pieces of beef, stir-fry for a couple of minutes until golden brown. Remove from the pan and set aside.
Step 3
Add the onions, garlic and ginger to the pan. Fry for a couple of minutes until the onions have softened a little, be careful not to burn the garlic.
Step 4
Add the beef broth, soy sauce and hoisin sauce to the pan and mix in the brown sugar.
Step 5
Add the broccoli and cover for 3-4 minutes to steam the broccoli, stirring every now and again to ensure the sauce does not stick.
Step 6
Return the beef to the pan and stir until everything is well coated.
Serve with noodles or steamed.
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