Chinese Beef and Broccoli

• servings: 3 servings
• active time: 10 minutes
• total time: 20 minutes

Ingredients

2 tbsp cornstarch / cornflour

1/4 cup water

1 tsp sugar

1 tbsp dark soy sauce (Note 1)

1 1/2 tbsp light soy sauce (Note 1)

1 tbsp Chinese cooking wine (Shaoxing wine, Note 2)

1/8 tsp Chinese five spice powder (Note 3)

1 tsp sesame oil (optional)

1/8 tsp tsp black pepper

2 tbsp oil

12 oz / 360g beef fillet, flank or rump (Note 4 for tenderising option)

1 garlic clove, finely chopped

1 tsp fresh ginger, finely chopped

4 - 5 cups broccoli florets (1 head, cooked, Note 5)

1 cup water

Sesame seeds (optional)

Directions

Place cornflour and water in bowl then mix. Add remaining Sauce ingredients.

Slice the beef into 1/4" / 0.5cm thick slices. Place the beef and 2 tbsp of the Sauce into a bowl and set aside.

Heat oil in a skillet over high heat. Add beef and spread out, leave for 1 minute until browned.

Stir beef for 10 seconds, then add garlic and ginger. Stir for another 30 seconds or until beef is no longer pink.

Pour Sauce and water into the skillet and quickly mix.

When the sauce starts bubbling, add broccoli. Stir to coat the broccoli in Sauce, then let it simmer for 1 minute or until Sauce is thickened.

Remove from heat immediately and serve over rice. Sprinkle with sesame seeds if desired.

Nutrition

• Serving Size: 405 g
• Calories: 392 kcal
• Total Fat: 18.3 g
• Saturated Fat: 3.8 g
• Cholesterol: 89 mg
• Sodium: 1101 mg
• Total Carbohydrate: 16.7 g
• Dietary Fiber: 4.1 g
• Total Sugars: 4.1 g
• Protein: 43.5 g