Steak Stir-Fry

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The stir-fry beef sold in supermarkets is nearly always round steak and not really suitable for frying at all unless it’s marinated first. I use rump steak for this recipe.

To slice the beef thinly and evenly, put it in the freezer for 30 minutes before using and then cut with a very sharp knife across the grain. This will give you tender strips that cook quickly.

For two people you need:

200g of rump steak, trimmed and sliced
100g of French beans, cut in half
1 small head of broccoli, cut into florets
1 small can of whole baby corn, drained
Half a tablespoon of soy sauce
Half a tablespoon of dry sherry
1tsp of cornstarch
1 crushed clove of garlic
1 chili pepper, deseeded and chopped
2tbsp of water
Oil for frying plus a few drops of sesame oil

Mix the soy sauce and the sherry with the cornstarch to make a thin paste, add the beef and mix well. Leave this in the refrigerator while you deal with the vegetables.

Bring some salted water to the boil and toss in the beans and broccoli. Boil briskly for about 2 minutes and then drain.

Heat a wok or large skillet and then add the oils. Swirl the pan to coat it with the oil and quickly add the garlic, chili pepper and sliced steak. Cook until the steak is nicely browned on all sides.

Take the wok off the heat, remove the beef and set aside, then add the beans, broccoli and baby corn. Toss them together for about 30 seconds, then return the wok to the heat and add the water. Cover immediately. Lower the heat a little.

This will create steam that will finish cooking the vegetables. When they are tender, but still crunchy, add the beef and stir thoroughly.

Serve with rice or buttered noodles.

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