Shanghai Beef Stir-Fry

This really is so very delicious-- as good as a Chinese restaurant, in fact. Plus, you know what has gone into it and how fresh it is. If you are serving to children who don't like spicy foods, simply negate the bird's eye chillis.

1 pound rump steak, sliced into thin pieces
1 small head broccoli, sliced

Marinade:
1 Tablespoon rice vinegar
1 teaspoon sugar
1 tablespoon soy sauce
Black pepper

Sauce:
2 tablespoons ginger root, minced
2 tablespoons garlic, minced or pressed
1-2 small bird’s eye chilli peppers, seeds discarded, chopped very fine
2 tablespoons corn starch
2 tablespoons plus 2 teaspoons soy sauce
2 tablespoons sake or dry sherry
½ cup chicken broth
3 teaspoons sugar
1 teaspoon vegetable oil
1 teaspoon sesame oil

sesame sees if desired


1) Slice beef into small strips. Cut broccoli into slices or small florets, set aside. Mix together marinade ingredients, add beef slices to it, toss to coat, cover with cling film and set in fridge until ready to stir-fry (up to 2 hours).

2) Chop up the ginger, garlic and chillis very small. Set aside. Shake the soy sauce, sake (or sherry), chicken broth and sugar together in a jar.

3) When ready to stir-fry: Allow the wok to become very hot, setting it over high heat. Pour in the vegetable oil—as soon as it is quivering and very hot, toss in the ginger, garlic, chilli mix and stir fry for just a moment or two, then add in meat (with the marinade). Cook for a minute or two then add in the vegetables and continue to cook until just barely al dente, then shake up the sauce in the jar and add it in. Bring to a strong simmer until it is just glossy. Sprinkle with sesame seeds (if using). Serve with rice at once.

Serves 4