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Soy-ginger beef steaks with broccoli
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Preparation time: 10 minutes
Cooking time: 10 minutes
200g pack Tenderstem broccoli spears, thicker spears halved
2 tsp toasted sesame oil
2 tbsp Amoy First Press Soy Sauce
1 tbsp maple syrup
1 tsp finely grated fresh root ginger
1 garlic clove, crushed
2 x 180g beef sirloin steaks (ideally about 2cm thick), trimmed of excess fat
250g pack microwavable jasmine rice
2 salad onions, finely sliced
1⁄2 tsp sesame seeds, toasted
1 Blanch the broccoli in a pan of boiling water for 2 minutes; drain and set aside on kitchen paper. Meanwhile, mix 1 tsp sesame oil with the soy sauce, maple syrup, ginger, garlic and 2 tbsp water; set aside.
2 Set a non-stick frying pan over a high heat. Brush the steaks with the remaining 1 tsp sesame oil and season with black pepper. Fry for 1-11/2 minutes on each side to brown, then set aside on a plate. Add the soy sauce mixture to the pan and bubble until sticky. Return the steaks to the pan, cook for 1 minute on each side until coated in the sauce, then set aside again. Stir the broccoli into the pan to heat through and coat in the sauce.
3 Heat the rice according to pack instructions, then divide between 2 plates. Slice the steak and add to the plates with the broccoli. Scatter over the salad onions and sesame seeds, and drizzle with any remaining sauce to serve.
To make things even quicker, you could swap the rice and broccoli for a 300g pack of Waitrose & Partners Brown Rice & Green Vegetable Stir Fry.
And to drink...
Bursting with wild strawberry and raspberry notes, Albert Road Pinot Noir, South Africa, is an excellent choice of partner for this dish.
Typical values per serving: