Flash-fried ribeye steak with broccoli, ginger and tamarind

  • Preparation time: 15 minutes, plus marinating
  • Cooking time: 5 minutes
  • Total time: 20 minutes, plus marinating

Serves: 2


1 ribeye steak (about 230g), excess fat trimmed
1 tbsp light soy sauce
2 tbsp shaoxing rice wine
1 tsp sesame oil
½ tbsp cornflour
200g pack Tenderstem broccoli, sliced into 5cm lengths
1 tbsp tamarind paste
½ tbsp oyster sauce
½ tbsp kicap manis (sweet soy sauce)
1 tbsp vegetable oil
30g fresh root ginger, sliced into matchsticks
2 salad onions, sliced into matchsticks


1. Slice the steak into thin strips and put in a mixing bowl with the soy sauce, rice wine and sesame oil. Use your hands to massage the marinade into the meat, then mix in the cornflour until combined. Marinate for at least 30 minutes, but ideally overnight in the fridge.

2. Blanch the broccoli in a pan of boiling water for 2 minutes. Drain, rinse in cold water and drain again, shaking off as much water as possible, then set aside on kitchen paper to dry. Mix the tamarind paste, oyster sauce and kicap manis in a small bowl; set aside.

3. Heat the vegetable oil in a wok over a high heat until smoking hot. Add the steak and stir-fry for 1 minute. Add the ginger and ½ the sliced salad onion and stir-fry for another minute. Add the broccoli, then the sauce and bring to a vigorous boil. Cook, stirring, for 30 seconds, then serve scattered with the remaining salad onion and with some steamed rice, if liked.