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Beef with ginger, broccoli & cashews
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1 tsp cornflour
2 tbsp dark soy sauce
1 tbsp Cooks’ Ingredients Chinese Black Rice Vinegar
5cm piece ginger, grated
2 cloves garlic, crushed
2 tsp sesame seeds
2 x 350g packs essential Waitrose British
Thin Cut Feather Steak, thinly sliced
Large head broccoli, cut into florets (300g)
1 tbsp sesame oil
100g cashew nuts
100g oyster sauce
1. Blend the cornflour with 1 tbsp soy sauce, rice vinegar, half the ginger, the garlic and sesame seeds. Toss in the steak and marinate for 10 minutes. Cook the broccoli in boiling water for 3 minutes, then drain.
2. Meanwhile, heat the oil in a wok and fry the cashews for 1-2 minutes until toasted, remove and set aside. Add the steak to the pan and stir-fry for 6 minutes. Add the remaining soy sauce and ginger, and the oyster sauce, and cook for 1 minute, stir in the broccoli and cashews and cook for 1 minute to heat through. Serve with rice.
Rosé is perfect for this combination of flavours, try Laurent Miquel Vendages Nocturnes Cinsault/Syrah Rosé 2010 IGP Pays d’Oc, South of France.
Typical values per serving:
Phillip Schofield's drink it with…
Offley Rosé Port
This recipe was first published in January 2012.