Oyster beef with broccoli

Name: Oyster beef with broccoli
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 2
Cuisine: En
Ingredients: 300 g Broccoli florets; 1 clove Garlic, crushed; 1/3 teaspoon Salt; 1/3 teaspoon Chicken bouillon powder; 350 g Rump steak, sliced into thin strips; Sunflower oil; 3-5 Ginger slices; 1 stalk Spring onion, sliced; 1 clove Garlic, sliced; 1 tablespoon Oyster sauce; 1/2 tablespoon Sugar; 1 tablespoon Cornstarch; 1 tablespoon Water; 1 tablespoon Oyster sauce; 1 tsp Maggi sauce; 1 teaspoon Cornstarch; 1 tablespoon Water; 1 tablespoon Chinese rice wine; White pepper powder to taste

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Main Dish

Very Easy

40 min

Preparation

Preparation15 min

Cook time25 min

Cut the beef across the grain into thin slices. Add in marinade and set aside for 20 minutes. Combine the ingredients of sauce in a bowl and set aside. Wash and drain the broccoli florets.
Heat a large skillet with half cup of oil to 150C/300F. Add the marinated beef slices, stirring to separate, cook until the colour of beef has changed and nearly cooked.
Remove the beef and drain on paper towels. In another skillet, heat 2 tablespoons oil until hot, add the crushed garlic, stirring briefly until aromatic.
Add the broccoli florets, sprinkle the salt and chicken bouillon powder over, and cook the broccoli, for 5 minutes, until they are tender but still crunchy.
Remove and arrange broccoli florets around the edge of a serving plate, leaving the stems towards the center.
Clean the skillet and add a tablespoon of oil. Add in sliced ginger, spring onion, and garlic. Stir until aromatic. Return the beef to the skillet.
Whisk the sauce to recombine, then add to the skillet, stirring quickly to thicken. Turn the heat off. Spoon the beef in the center of the serving plate.
Serve immediately with steamed rice.