Oyster beef with broccoli

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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Preparation

• 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.