Beef and Broccoli Stir-fry
SERVES 4 | 30 Minutes Total Time
Ingredients
- 450g rump steak
- 2 tbsp corn starch, divided
- 1/4 tsp salt
- 1 tbs coconut oil
- 2 garlic cloves, minced
- 1/2 cup water
- 4 cups broccoli florets, chopped
- 1/2 cup vegetable broth
- 1/4 cup soy sauce
- Optional: 1 tablespoon toasted sesame seeds
Method
- Slice the rump steak into thin strips, against the grain to help with tenderness. Add the beef strips to a large plastic bag and pour in 1 tablespoon corn starch and the salt. Shake the bag to mix the ingredients and until the beef is well coated.
- In a large frying pan or wok, heat the coconut oil over medium-high heat. Sauté the steak for 5 to 7 minutes. Remove the steak, and set it aside on a plate.
- Add the garlic to the frying pan or wok and cook for 1 minute, until it is very aromatic, but don’t let it burn.
- Then add the water and the broccoli. Continue cooking the broccoli for 4 to 5 minutes until the broccoli is bright green and starting to become tender.
- While the broccoli is cooking, mix the remaining 1 tablespoon of corn starch, vegetable broth, and soy sauce in a small dish. Whisk together well.
- Add the soy sauce mixture and beef to the broccoli mixture.
- Cook an additional 1-2 minutes, until the sauce thickens.
- Remove from the heat. Divide into 4 portions. Transfer one to a serving bowl and sprinkle with optional toasted sesame seeds to eat now. Store the remaining 3 portions in the freezer for leftovers.
