Tom Salinsky

Some stir fries end up a bit bland. Not this one!

Ingredients
Rump steak, 400g
4 cloves garlic
2 thumb-sized pieces of ginger
1 orange
1 onion
1 head of broccoli
1 chilli
Cornflour
Dark soy sauce
Sesame oil
Groundnut oil

Method

Finely chop half the garlic, ginger and the de-seeded chilli. Zest the orange and squeeze half its juice. Combine in a shallow bowl with 2 tbsp sesame oil, 4 tbsp soy sauce and a pinch of salt and pepper to make a marinade. Thinly slice the beef (against the grain) and leave in the marinade for about half an hour.

Finely chop the onion and the rest of the garlic and ginger. Thinly slice the broccoli. Get a wok nice and hot and heat some groundnut oil. Add the onion and stir fry for about a minute. Add the onion and garlic and fry for about a minute longer – you don’t want it to colour. Add the broccoli and stir fry till cooked through.

Set the broccoli to one side and clean out the wok. Put a touch more oil in and fry the beef in two batches, brushing bits of marinade off.

Strain the reserved marinade into a small saucepan (and any from the wok) and bring to the boil. Add the juice of the rest of the orange and 2 more tbsp of soy sauce. Mix a tsp of cornflour with a little water and add to the sauce.

Clean the wok again and add both the beef and the broccoli. As the sauce thickens, taste it. If it is too tart, add a little honey. If it isn’t rich enough, add a little more soy sauce. If it isn’t sharp enough, add a little white wine vinegar.

Add the sauce to the wok and mix thoroughly to combine. Finish with a little more sesame oil.

Serve with steamed rice. If you like, garnish with sliced spring onion and / or more fresh chilli.

Sorry – no pictures this time!