Stir-fried broccoli and water chestnuts are pretty much the reasons why I love a stir-fry. Paired with steak, oyster sauce and ginger, the end result is intensely savoury and satisfying.
For the sauce:
1 dessert spoon of oyster sauce
1 – 2 tbsp soy sauce
1 tsp honey
1/4 tsp ground ginger (or grate in some of the fresh stuff if you have it)
1/4 tsp sesame oil
1 large clove of garlic, minced
150ml beef stock (I use a cube and some hot water)
1 tsp corn starch / corn flour, dissolved in a splash of water
For the stir-fry:
1 head broccoli, cut into small florets
1 sirloin steak (approximately 250g), fat trimmed and steak sliced thinly
1 tin sliced water chestnuts, drained
2 nests of egg noodles (or 1/2 cup of rice)
Combine ingredients for the sauce; set aside.
Bring a pot of water to the boil. Salt generously, then add the noodles. When cooked, drain in a colander and set aside.
Tip: Rice works just as well with this dish. For easy, fluffy rice, add half a normal-sized mug of rice + 1 full mug of water and a pinch of salt to a saucepan. Cover and bring to the boil, then turn down to the lowest possible heat, lid on. When the rice has absorbed almost all the water, turn off the heat and leave to sit, covered, until ready to serve. Fluff up with a fork before serving. (Feeds 2)
Heat a wok or large frying pan over high heat. Add about 1 tbsp of vegetable oil and add the sliced steak, stirring often. Cook for 2 – 4 minutes, or until just browned. Remove to a plate and set aside for a moment.
Add the broccoli florets and cook for about 5 minutes, stirring often. When the broccoli is bright green and charred in places, add the water chestnuts, prepared sauce, steak slices and cooked and drained noodles (if using). Let the sauce bubble up for a minute or two, until thickened and glossy.
If you’ve gone for the rice option, serve the stir-fry over rice. Otherwise, make sure the noodles are well incorporated and transfer the whole lot to waiting plates. Serve.