Ingredients
- 600g lean PGI Welsh Beef rump steaks
- 150g tenderstem broccoli, thinly sliced
- 1 large red onion, thinly sliced
- 1 tsp Chinese five spice powder
- 20ml light soy sauce
- 2 tsp oyster sauce (this can be substituted with one dessert spoon of Worcestershire sauce)
- 15g piece fresh ginger, peeled and thinly sliced
- 1 large clove garlic, thinly sliced
- 20g tomato puree
- Juice of 1 lemon
- 50ml sherry or white wine (this can be substituted with 25ml white wine vinegar)
- 30ml rapeseed oil – plus extra to fry the steaks, approximately 1 tsp
25
Cooking Time
5
Prep Time
4
Serves
- In a wok fry the red onion, garlic and ginger for a couple of minutes.
- Add the Chinese five spice, soy sauce, oyster sauce, tomato puree, lemon juice and wine (or sherry).
- Cook for one minute, then transfer to a bowl.
- Put the thinly sliced broccoli into a bowl, cover with boiling water and leave for 10 minutes.
- Heat the additional rapeseed oil in a wok.
- Cook the thinly sliced rump steaks in hot oil in the wok for 6 - 7 minutes until browned.
- Drain the broccoli.
- Add to the wok along with the red onion mix.
- Heat the mixture gently for a few minutes until heated through.
- Serve with rice or noodles.
