Name: Chinese beef and broccoli
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4
Ingredients: 750 gram beef rump or topside steak; 2 clove garlic, crushed; 1/3 cup light soy sauce; 500 gram broccoli, cut into small florets; 3 teaspoon cornflour; 2 tablespoon dry sherry

Chinese beef and broccoli

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Serves 4

Prep

Cook

15M

Total

20M

Ingredients

750 gram beef rump or topside steak

2 clove garlic, crushed

1/3 cup light soy sauce

500 gram broccoli, cut into small florets

3 teaspoon cornflour

2 tablespoon dry sherry

Method

1.Cut steak into very thin strips (see note). Combine beef strips with garlic and 2 tblsp of the soy sauce in a bowl. Cover and refrigerate for 30 minutes.

2.Stir-fry beef strips in batches in a heated, greased wok or large frypan until browned. Remove beef from wok and set aside.

3.Add broccoli to wok, stir-fry for 1-2 minutes.

4.Blend cornflour with sherry in a small jug, stir in remaining soy sauce and ⅔ cup water.

5.Return beef strips to wok with sherry mixture, toss over heat until liquid boils and thickens and beef is heated through.

It’s a lot easier to slice the steak into wafer-thin strips if you partially freeze it first. Accompany with rice, if desired.
Note

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Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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