Easy beef stir-fry
- 450g/1lb brown basmati rice
- 1 tbsp groundnut oil
- 450g/1 lb frying steak, cut into 1cm/½in thick slices
- 1 tsp cornflour
- 60g/2¼oz cashew nuts
- 1 red onion, thinly sliced
- 3 garlic cloves, thinly sliced
- thumb-sized piece fresh ginger, peeled and grated
- 1 head broccoli, cut into small florets, stalk sliced into strips
- 2 tbsp soy sauce
- 2 tbsp oyster sauce
- ½ vegetable stock cube
- 1 small bunch coriander, roughly chopped
- freshly ground black pepper
Bring a large saucepan of salted water to the boil, add the brown basmati, stir well then cook according to the packet instructions.
Heat a wok over a high heat until hot, add half the oil and when it’s just smoking, add the beef. Sprinkle with cornflour and stir-fry until browned all over. Remove from the pan and set aside.
Stir-fry the cashews until just golden-brown then set aside with the beef.
Carefully wipe the wok until clean using kitchen roll. Bring to a high heat and add the remaining oil. Once hot, add the red onion and fry for 1–2 minutes, or until just soft. Add the garlic and ginger and fry for a minute
Half fill the kettle and bring to the boil. Add the broccoli, soy and oyster sauce to the wok and mix well. Add the vegetable stock cube with 400ml/14fl oz boiling water and bring to the boil, stirring well. Cover with a lid (use kitchen foil if you don't have a suitable pan lid) and cook for 2 minutes or until the broccoli is just tender (you don’t want to lose the bright green colour).
Stir the cooked beef and cashews through the sauce and heat for a minute. Scatter over the coriander and serve immediately with the cooked, drained rice.
You can swap the beef for pork or chicken, if preferred.