Chinese-style beef and broccoli stir-fry

Ingredients (serves 3)

• Stewing beef (lean, raw)400 g
• Broccoli350 g
• Onion100 g
• Soy sauce30 g
• Rapeseed / sunflower oil15 g
• Rice (dry)150 g

Also: Garlic, ginger, a teaspoon of starch, spring onions

Method

1. Get ready: rinse the rice (150 g). Cut the beef into thin slices across the grain. Break the broccoli into small florets, cut the onion into half-rings and finely chop the garlic and ginger.
2. Pour 300 ml of water over the rice and bring to the boil over high heat (2–3 min). Cover and simmer over low heat for 12–15 min until the water is absorbed.
3. While the rice cooks, mix the meat with the soy sauce (30 g) and a teaspoon of starch and leave for 5 min.
4. Heat 1 tbsp oil (about 8 g) in a frying pan over high heat. Fry the meat in 2 batches for 2–3 min each until browned with no pink left. Transfer to a plate.
5. Add the rest of the oil (about 7 g), then the broccoli, onion, garlic and ginger. Fry over high heat for 4 min, stirring. If it starts to burn, add a splash of water.
6. Return the meat with its juices and heat over medium heat for 1–2 min until the sauce thickens.
7. Serve with the rice, sprinkled with spring onions.