400g Bord Bia Quality Assured sirloin or rump steak, thinly sliced
3cm ginger, finely shredded
2 garlic cloves, sliced
1 red chilli, sliced (optional)
1 small onion, sliced
1 red pepper, thin strips
100g tender stem broccoli or green beans
2 spring onions, sliced
3 tablesp. soy sauce
1 tablesp. oyster sauce
1 teasp. honey or brown sugar
2 tablesp. water or light beef stock
For cooking
2 tablesp. vegetable or rapeseed oil
1 teasp. sesame oil
400g Bord Bia Quality Assured sirloin or rump steak, thinly sliced
3cm ginger, finely shredded
2 garlic cloves, sliced
1 red chilli, sliced (optional)
1 small onion, sliced
1 red pepper, thin strips
100g tender stem broccoli or green beans
2 spring onions, sliced
3 tablesp. soy sauce
1 tablesp. oyster sauce
1 teasp. honey or brown sugar
2 tablesp. water or light beef stock
For cooking
2 tablesp. vegetable or rapeseed oil
1 teasp. sesame oil
Mix the soy sauce, oyster sauce, honey and water together.
Heat a wok until it is very hot and add oil. Sear the beef briefly until lightly coloured and remove.
Stir-fry the ginger, garlic and chilli until fragrant. Add onion, pepper and broccoli and cook for two to three minutes.
Return the beef to the pan and add the sauce. Toss quickly until glossy and finish with spring onions and sesame oil.
Mix the soy sauce, oyster sauce, honey and water together.
Heat a wok until it is very hot and add oil. Sear the beef briefly until lightly coloured and remove.
Stir-fry the ginger, garlic and chilli until fragrant. Add onion, pepper and broccoli and cook for two to three minutes.
Return the beef to the pan and add the sauce. Toss quickly until glossy and finish with spring onions and sesame oil.
Serve immediately with steamed rice or noodles.
