Stir Fry Beef and Broccoli with Oyster Sauce

This month trained chef Seamus Buckley recommends a stir fry using tenderstem broccoli and a rhubarb crumble rich in vitamin K.

My first recipe this month is stir fry beef and broccoli with oyster sauce. For the stir fry I like to use tenderstem broccoli. Tenderstem broccoli has a long stem and a smaller floret than typical broccoli and is ideal for stir fries.

Ingredients – 4 servings

• 750 g sirloin or rump steak, thinly sliced

• 2 tbs vegetable oil

• 1 tbs cornflour mixed with a little salt and freshly ground black pepper

• 200 g tenderstem broccoli, chopped inch strips

• 100 g mushrooms, thinly sliced

• 100 g mangetout, thinly sliced

• 1/2 red pepper, peeled and chopped

• 2 cloves garlic, peeled and chopped

• 3 cm piece of fresh ginger, peeled and chopped

• 3 tbs of oyster sauce

• 1 tbs soy sauce

Method

• Heat a wok or pan until very hot. Add a tablespoon of oil.

• Coat the beef in the seasoned cornflour and stir-fry, in batches, until crispy. Remove to a dish and keep warm while cooking the vegetables.

• Add a little more oil to the wok. Add in the broccoli, mushrooms, mangetout, red pepper, garlic and ginger and stir-fry for a couple of minutes.

• Return the meat to the wok and add in the oyster and soy sauce. Stir to combine and continue to cook for another minute.

• Serve with steamed potatoes or rice.