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Waitrose British Native Breed Rump Steak200g
200gItem price
£4.55Price per unit
£22.75/kgA stir fry is just the thing for a quick and easy dinner, and this dish uses straight to wok noodles to make it even simpler. If you like, swap the beef for chicken, pork, tofu or serve with salmon fillets.
Angela Hartnett cooked this recipe for Nick Grimshaw and guest Phil Wang on episode 17, season 2 of Dish, the Waitrose podcast.
Discover all recipes prepared by Angela Hartnett on seasons 1-3 of the Dish podcast. Dish is available on Apple Podcasts, Spotify or wherever you get your podcasts.
Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
Slice the steak as finely as possible and mix in a bowl with the cornflour, 2 tsp Shaoxing wine, 2 tsp soy sauce and 1⁄4 tsp sugar; set aside. Mix the remaining Shaoxing, soy and sugar in a small bowl and set aside.
Boil the kettle. Put the broccoli in a heatproof bowl, cover with just-boiled water and set aside for 3 minutes, then drain.Rinse under the cold tap and set aside on kitchen paper.
Heat 1 tbsp oil in a wok or large frying pan over a high heat. When hot, fry the beef for 2 minutes until just cooked through. Tip out of the pan and set aside. Heat the remaining 1 tbsp oil in the pan and fry the mushrooms and salad onions for 2 minutes. Add the garlic, ginger, broccoli and a good grind of black pepper and fry for 1 minute.
Break up the noodles with your hands and add to the pan along with the beef. Tip in the soy and Shaoxing mixture and toss together for 2 minutes over the heat. Serve immediately.
Shaoxing is a fermented rice wine that is commonly used in Chinese cooking and has a sweet and savoury flavour. You can use dry sherry as a substitute or chicken stock for a non-alcoholic option.
Angela recommends pairing this dish with an ice-cold Birrificio Angelo Poretti Lager.
Typical values per serving when made using specific products in recipe
Energy | 2,498kJ/ 597kcals |
---|---|
Fat | 21g |
Saturated Fat | 4.3g |
Carbohydrates | 50g |
Sugars | 7.8g |
Fibre | 10g |
Protein | 44g |
Salt | 1.6g |
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