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Beef with Broccoli
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Quick stir-frying ensures that the calves' liver remains pink and tender inside.
Serves : 2-3
Preparation time : 25 minutes
Cooking time : 4 minutes
Ingredients :
450g rump steak, partially frozen
4 tablespoons dark soy sauce
1 tablespoon cornflour
1 tablespoon dry sherry
1 teaspoon sugar
225g fresh broccoli
6 tablespoons oil
2.5cm piece ginger, peeled and shredded
salt and pepper
Method :
Trim any fat from the meat and cut into very thin strips across the grain.
Combine the meat with the soy sauce, cornflour, sherry and sugar. Stir well and leave long enough for the meat to completely defrost.
Cut the broccoli into even-sized florets. Peel the stalks of the broccoli and cut into thin, diagonal slices.
Heat 2 tablespoons of the oil in a wok. Add the broccoli and sprinkle with salt. Stir-fry until the broccoli is dark green. Do not cook for longer than 2 minutes. Remove from the wok and set aside.
Place the remaining oil in the wok and add the ginger and beef. Stir-fry for about 2 minutes. Return the broccoli to the pan and mix well. Heat through for 30 seconds then serve.
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