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Ingredients
Serves: 4
Time: 30 minutes
- 300g jasmine rice
- 300g bavette steak
- 6 tbsp oyster sauce
- 4 tbsp light soy sauce
- 2 tbsp cornflour
- 3 tbsp honey
- 1 tbsp sesame oil
- 2 garlic cloves
- 1 head broccoli
- 3 spring onions
- 3 tbsp sesame seeds
- Sea salt & freshly ground black pepper
Method
- First, wash the jasmine rice well and place into a saucepan. Cover with 680ml water, add a pinch of salt then begin to bring to the boil. Once boiling turn down to a low simmer.
- Now, thinly slice the steak and place into a bowl with one tablespoon of oyster sauce, one tablespoon light soy sauce, and a pinch of salt and pepper.
- Mix to coat then sprinkle in the cornflour and mix until all the steak slices are coated in a floury paste.
- Place a wok on a high heat and when up to temperature add some neutral oil and the beef strips, being careful to spread them out slightly so they aren't touching - do this in batches until crispy.
- The rice is cooked when all of the water has evaporated and the grains are tender. Remove the pot from the heat, cover with a tea towel and set aside to steam.
- While the beef cooks, slice the spring onions, setting aside the green tops for garnish. Cut the broccoli into small florets. Heat a wok over medium heat with a drizzle of sesame oil, then add the broccoli and cook for a few minutes. Cover with a lid and steam for 3–4 minutes, until just tender.
- Mix the remaining oyster sauce and soy sauce together and add in the honey and sesame oil. Grate in the garlic and set aside.
- Remove the lid and pour in the sauce, cooking for a few minutes until thickened slightly.
- Now, add in the crispy beef strips and toss everything together to coat in the sauce.
- Thinly slice some spring onions then serve the beef and broccoli over cooked rice garnished with the spring onions and some toasted sesame seeds.
