Beef with Broccoli and Oyster Sauce

sbs.com.au

Penny

500 g rump steak, thinly sliced

2 tbsp peanut oil

2 cups broccoli florets

3 thin slices ginger, bruised

3 cloves garlic, peeled and roughly chopped

1 small onion, peeled and thinly sliced

¼ cup oyster sauce

1 tbsp soy sauce

2 tbsp stock or water

½ tsp sugar

1 tsp cornflour mixed with 1 tbsp cold stock or water

rice, to serve

subheading: Meat marinade:

1 tbsp soy sauce

1 tbsp Shaoxing wine

1 tsp sesame oil

½ tsp cornflour

pinch of white pepper

subheading: Cook's notes:

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified. Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20°C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55 to 60 g, unless specified.

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