Broccoli? Yes, it is tasty, but sometimes a bit yawanarama.
Stir-fry? Useful, yes, but can be a bit yawnarama.
Add to the mix veg box end of Winter lean-ness which means this is the 4578350574th week in a row that you have gotten broccoli, and its a veritable snoozefest, really.
When confronted with a slightly yellowing head of broccoli this week, I managed to create this, which was really very, very tasty, and a glimmer of hope as I wait for slightly more Summer-y veg to come.
I started with beef, onions and broccoli.
The beef got thinly sliced into strips…
The onions got thickly sliced…
And the broccoli got floretified. Must. Stop. Making. Up. Words.
Finely slice some ginger. I did matchsticks because I like superlumps of the stuff, but grating it would be fine, too.
The, prepare the sauce ingredients: honey, soy sauce, sesame oil and oyster sauce. The pretty little espresso cups are a bit much, admittedly, but you need to have it all measured out before you start cooking, so everything is to hand. Pretty bone china is optional.
You will also need some cornflour mixed with cold water. This is the anti-pretty bone china, if I’m honest.
Then, heat the wok until SMOKIN’, before putting in the oil. Yes, I know my wok is filthy, one of this days I’ll attack it with a brillo pad and re-season, but its just not happening any day soon, mmkay?
When the oil is hot, add the broccoli and ginger, and cook for a minute or two, stirring all the while.
Add the beef and onion.
Cook for another few minutes and stir ALL THE TIME.
Add a bit of the soy sauce if it needs a little liquid, but not too much, otherwise you will be boiling the dish, rather than stir frying. Boiled beef and broccoli? No, me neither.
Afer those couple of minutes, add the sauce ingredients.
Followed by the cornflour mix.
Hubble and bubble away for another few minutes. I like my sauce quite thin, because then the rice soaks it up nicely, but if you want yours thicker, just add a little more cornflour.
And it is done. Serve with rice or noodles.
Beef and broccoli stir fry
Serves 4. Cooking time 15 minutes.
1 head broccoli
1 large piece frying steak
Piece of ginger the length of your thumb
30 ml soy sauce
30 ml honey
30 ml sesame oil
30 ml oyster sauce
1 heaped tbsp cornflour
250 ml water
1. Slice the beef thinly, slice the onion thickly, break the broccoli into florets and finely shred the ginger.
2. Measure out the oil, soy sauce, honey and oyster sauce. Mix the cornflour with the water.
3. Heat a wok until smoking, and add the oil.
4. Once the oil has heated, add the broccoli and ginger, and cook for 2 minutes, stirring all the while.
5. Add the onion and beef and cook for a further 3 minutes, stirring all the while.
6. Add the honey, soy and oyster sauce and allow to simmer for 1 minute.
7. Stir in the cornflour mix and simmer for 2 minutes until thick.