“Only requires a short marinade to make the beef fork-tender”
Prep Time: 10 minutes + 1 hour for marinade
Cook Time: 8 minutes
PART ONE: First, marinate the meat.
1/2 tsp bi-carb soda
1 tsp sugar
1 tbsp corn flour
1 tbsp low sodium soy sauce
1 tbsp water
2 tbsp vegetable oil
600g rump steak, sliced into thin strips
1.Whisk together the baking soda, sugar, cornstarch, soy sauce, water, and vegetable oil in a large bowl.
2.Toss the steak with the marinade to coat.
3.Cover and refrigerate at least 1 hour, then proceed below.
1/2 cup low sodium soy sauce (Do NOT use regular or it will be too salty)
2 tbsp brown sugar
4 cloves garlic, minced
2 tbsp plain flour
1 tbsp sherry (optional)
3 tbsp vegetable oil
2 heads broccoli, crowns only
1. In a small bowl, stir together the soy sauce, brown sugar, garlic, flour and sherry
until flour and sugar are dissolved. Set aside.
2. In a large wok or saute pan, heat 2 tablespoons of the vegetable oil over high
heat until shimmering. Add broccoli and saute 3 minutes, stirring often. Transfer broccoli to a plate.
3. Reduce heat to medium high. Carefully add the remaining tablespoon of oil to the hot pan. Add the marinated meat and half of the sauce mixture and saute
for 3-4 minutes, stirring often, until the meat is cooked through and no longer pink. Stir in the broccoli and remaining sauce. Saute 1 minute more.
Serve over brown or white rice.