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Beef and Broccoli Stir-Fry  HT  Chinese MC  20mins plus marinating



Serves 4      Hot   Chi  Main Course Eggless  Dairy Free  China  Asia  Asian




   450g/1lb Rump Steak

   4 tbsp Vegetable Oil

   Salt and White Pepper

   450g/1lb Broccoli

   1 teasp Cornflour

   1 teasp Sesame Oil

   60ml/2fl.oz. Stock

   3 Garlic Cloves, finely chopped

   1 teasp finely chopped fresh Ginger

   2 tbsp Brown Bean Sauce

   200g/7oz tinned Bamboo Shoots






1. Cut the beef lengthwise into thin strips about 5cm/2 inch long then place in a large mixing bowl together with 1 tablespoon of the vegetable oil, the salt and white pepper Mix well then cover and refrigerate for 30 minutes. 

2. Meanwhile, remove the florets from the broccoli and cut the stems into 2.5cm/1 inch pieces. Place broccoli in a pan of boiling water; heat to boiling, cover and cook 2 minutes. Drain then immediately rinse in cold water; drain and set aside. 

3. In a small bowl, mix together cornflour, sesame oil and stock.

4. Heat 2 tablespoons of the remaining vegetable oil in a large frying pan and rotate the pan to coat bottom. Add the beef and stir-fry 2 minutes. Remove the beef from the pan and keep warm. 

5. Heat the remaining 1 tablespoon of vegetable oil in the pan Add the garlic, ginger and bean sauce and stir-fry 30 seconds. 

6. Add bamboo shoots, beef and broccoli and continue to stir-fry fir 2-3 minutes then stir in the cornflour mixture and cook for a further 30 seconds or until thickened. Serve immediately.



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