Cantonese Beef and Broccoli Stir-Fry

• 200 g Jasmine rice
• 350 g Broccoli
• 350 g Beef steak
• 3 tbsp Cornflour
• 3 tbsp Light soy sauce
• 2 tbsp Shaoxing Cooking Wine
• 2 tbsp Oyster sauce
• 1 tsp Caster sugar
• ½ tsp White pepper
• 3 cloves Garlic
• 15 g Ginger root
• 2 tbsp Peanut oil
• 1 tsp Toasted sesame oil
• 250 ml Water

1. Rinse the jasmine rice until the water runs mostly clear, then cook it with fresh water according to the packet until tender. Cover and keep warm off the heat.
2. Cut the broccoli into bite-sized florets and slice the stems thinly. Steam for 3 to 4 minutes until bright green and just tender, then drain well.
3. Slice the beef steak very thinly across the grain. In a bowl, toss the beef with 1 tbsp cornflour, 1 tbsp light soy sauce, 1 tbsp Shaoxing Cooking Wine and a pinch of white pepper, then leave for 10 minutes.
4. Whisk the remaining cornflour with the water until smooth, then whisk in the oyster sauce, remaining light soy sauce, remaining Shaoxing Cooking Wine, caster sugar and the remaining white pepper. Set the sauce beside the hob so it is ready to pour in quickly.
5. Peel and finely slice the garlic and ginger root. Heat a wok over high heat until very hot, then add the peanut oil and swirl to coat.
6. Add the beef in a single layer and stir-fry for 60 to 90 seconds until it has changed colour but is still a little pink in places. Tip the beef out to a plate, leaving any oil behind.
7. Add the garlic and ginger to the wok and stir-fry for 15 to 30 seconds until fragrant. Return the beef to the wok with the broccoli, give the sauce a quick re-whisk, then pour it in and toss for 1 to 2 minutes until glossy and thickened and the beef is just cooked through.
8. Turn off the heat and stir in the toasted sesame oil. Serve immediately with the steamed jasmine rice.

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