Sizzling garlic beef with broccolini

Cooking Time

15 minutes

Ingredients (serves 4)

• 500g-piece topside beef, thinly sliced across the grain
• 1 tbs soy sauce (tamari)
• 3 tsp cornflour (Gluten free)
• 1 tsp sesame oil
• 1 tsp cracked black pepper
• 2 tbs peanut oil
• 1 brown onion, halved, cut into thin wedges
• 4 garlic cloves, crushed
• 1/3 cup coarsely chopped fresh garlic chives
• 1 bunch broccolini, cut into 4cm lengths
• 160ml (2/3 cup) vegetable stock (Gluten free – check the label)
• 2 tbs kecap manis
• Steamed rice, to serve

Method

1. Combine the beef, soy sauce, cornflour, sesame oil and pepper in a large bowl.
2. Heat 3 tsp of the peanut oil in a wok over high heat until just smoking. Add half the beef mixture and stir-fry for 1-2 minutes or until brown. Transfer to a heatproof bowl. Repeat with 3 tsp of the remaining oil and the remaining beef mixture, reheating wok between batches.
3. Heat the remaining oil in the wok over medium-high heat until just smoking. Add the onion and stir-fry for 2 minutes or until soft. Add the garlic and half the chives and stir-fry for 1 minute or until aromatic. Add broccolini and stock and stir-fry for 3 minutes or until broccolini is bright green and tender crisp.
4. Return beef to the wok along with the kecap manis and remaining chives and stir-fry for 1 minute or until mixture boils and thickens. Serve with steamed rice.

Source

Australian Good Taste – March 2006 , Page 40

Recipe by Kerrie Sun