INGREDIENTS
3 tblsp
peanut oil
750g steak, sliced into ¼-inch strips
1 garlic
clove, minced
½ tsp fresh ginger, grated
2½ cups fresh
broccoli
½ cup sliced onion
¼ cup oyster sauce
½ cup chicken
stock
1 tblsp cornflour
1 tblsp water
D I R E C T I O N S
Heat the peanut oil in a wok until just smoking. Add the sliced steak, garlic and ginger, and stir-fry until the meat has browned. Remove the seasoned meat from wok with a slotted spoon. Set aside.
To the wok, add the broccoli and onion slices. Cover and steam on high for
3-5 minutes, or until the broccoli has turned bright green and become
tender.
Pour in the oyster sauce and chicken stock. Saute to completely coat
the broccoli and onions.
Make a slurry with the cornflour and water. Add in enough slurry to the wok to thicken the sauce. Add back the beef; heat through until hot.
Serve immediately with steamed white rice.
Makes
4 servings