This is one of the quickest dishes you can possibly prepare. For the best result I cut up the beef into very small pieces and cook it well before adding the other ingredients. Broccoli need to be just barely cooked.
You will need: 1 tablespoon sunflower oil 500g chopped beef (I use rump) 1/2 cup soy sauce 2 tablespoons cornflour 2 small cloves garlic, grated 1 tablespoon honey 1 teaspoon fresh grated ginger 1 teaspoon sesame oil a pinch of chili flakes (optional) 1/2 cup stock 1/2 head broccoli broken up into florets, lightly steamed 150g mushrooms
Mix together the soy sauce, cornflour, honey until the cornflour dissolves. Cut the beef into small strips.
In a large saucepan heat up the oil and cook the beef strips well until they start to brown.
Then lower the heat, add the garlic, ginger, chili flakes if you are using it.
Stir and cook for 2 minutes.
Add half the cooked mushrooms, cook for a minute then add the cornflour mix followed by the stock.
Stir on low heat until it starts to thicken.
If it is too thick add 2 tablespoons of water at a time until it is the right consistency.
Then add the steamed broccoli and the rest of the mushrooms.
How to cook perfect Basmati
How do you achieve that perfect basmati rice. Firstly, soak and rinse, rinse and rinse. You can soak for 10 minutes to overnight. The longer you soak, the quicker it cooks Then place in a heavy pot and add enough water to soak the rice plus 2cm extra over the level of the rice. Add some salt and a few drops of sunflower oil. Bring to a boil with lid on. As soon as it starts to boil, reduce the heat to a bare minimum and allow it to cook in its own steam. The rice will steam perfectly. Tip - do not uncover the pot until you need to serve. Turn off the heat after 30 minutes and keep it covered.
I use basmati rice by Himilaya Gold available at Whats In Store Beef by Churchill Master Butchers and Fresh Vegetables by Big Fresh and kitchenware by Tescoma