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1lb round steak, cut 1 inch (2.5cm) thick
1.5lb fresh broccoli (1 bunch)
1/4 water
1 tbsp cornstarch
2 tbsp soya sauce
1/4 tsp ginger
1/4 cup peanut oil
1/2lb fresh mushrooms, sliced
2 tbsp peanut oil
1 tsp salt
1/4 cup water |
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Method :
Cut steak
into very thin slices across the grain, then cut slices into 2-inch
(5-cm) lengths. Trim broccoli and cut off florets. Cut florets into
bite-size pieces. Combine 1/4 cup (60ml) water, cornstarch, soya sauce
and ginger, blending well. Heat 1/4 cup (60ml) oil to smoking in wok or
large heavy skillet. Add meat and cook and stir over high heat just
until lightly browned, about 1 minute. Add mushrooms and continue
cooking and stirring 30 seconds. Lift meat and mushrooms out of pan with
a slotted spoon and set aside.
Add 2 tbsp
(30ml) oil, broccoli stems and salt to pan and cook over high heat 30
seconds, stirring. Add broccoli florets and cook 1 minute, stirring. Add
1/4 cup (60ml) water, turn heat to medium, cover and cook 3 minutes.
Turn heat back to high. Return meat and mushrooms to pan and heat 1
minute, stirring. Push meat and vegetables to one side of pan and stir
cornstarch mixture gradually into boiling liquid. Cook until thick and
clear, stirring. Stir meat and vegetables into sauce and serve
immediately.
Serves 6
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