2tbspcornflourcornstarch, mixed with 5 tbsp cold water to make a slurry
Start by mixing together all of the sauce ingredients EXCEPT the cornflour (cornstarch) slurry in a bowl. Put to one side.
Heat 2 tbsp of the oil over a high heat in wok or large frying pan.
Add the sliced steak and cook for 2-3 minutes, turning once or twice, until the steak is just cooked.
Transfer to a bowl using a slotted spoon (leaving any oil behind in the wok).
Add the broccoli to the wok and stir fry for 2 minutes, stirring often. Then transfer to the bowl with the steak. (see Tip 2 re: frying for longer if you like your broccoli softer).
Turn the heat down to medium and add in the remaining tablespoon of oil.
Add the ginger and garlic and fry, stirring often, for 30 seconds.
Add in the sauce mixture, turn up the heat to high and stir together.
Allow the sauce to come to the boil, then slowly pour in the cornstarch slurry, whilst stirring, until the sauce thickens. You may not need all of the slurry.
Add the beef and broccoli back into the wok and toss together. Cook for a further minute, then turn off the heat.
Serve with boiled or fried rice and topped with a sprinkling of sesame seeds.
*Tip 1 Freeze the Steak - just a littlePlace the steak in the freezer for 10-30 minutes before slicing. This will make the meat firmer and easier to slice thinly.*Tip 2 - Fry the broccoli for longer if you like it softerWe want the broccoli for this dish to be tender, but still bright green and with a bit of crunch. If you like your broccoli softer, stir fry for an extra couple of minutes. You can add a tablespoon of water to help it cook quicker and more evenly. Then be sure to transfer the broccoli as well as any liquid left in the pan to the bowl – don’t leave any water behind or it will spit when you add oil to the wok for the next step).Cut of Beef: I like to use Beef skirt/flank as it's a fairly inexpensive cut of meat with good flavour. It does have to be cut thinly though. If it's cut too thick, it will be chewy. If you prefer you can use sirloin or ribeye steak. These cuts are more tender (and more expensive!) - so they can be cut a little thicker if you prefer.Nutritional Information is approximate and is per portion, without rice.