Ginger Beef and Broccoli Stir-Fry

Ingredients

• 300g long grain rice
• 500g beef rump or sirloin steak, thinly sliced
• 1 tbsp cornflour
• 2 tbsp vegetable oil
• 1 large head broccoli, cut into small florets
• 3 cloves garlic, crushed
• 2 tbsp finely grated fresh ginger
• 3 tbsp honey
• 2 tbsp rice vinegar
• 150ml beef stock
• 1 tsp cornflour mixed with 1 tbsp cold water
• 4 spring onions, sliced
• Salt and black pepper to taste

Method

1. Cook the rice in salted boiling water for 10 to 12 minutes, then drain.

2. Toss the beef with the cornflour, salt and pepper. Mix the honey, rice vinegar and stock in a jug.

3. Heat 1 tbsp of oil in a wok or large frying pan over a very high heat. Stir-fry the beef in two batches for 1 to 2 minutes until browned. Remove to a plate.

4. Add the remaining oil and the broccoli with a splash of water. Stir-fry for 3 minutes until just tender.

5. Add the garlic and ginger for 30 seconds, then pour in the sauce and the cornflour paste. Bubble for 1 minute until glossy.

6. Return the beef to the pan and toss for 30 seconds. Serve over the rice, topped with spring onions.