500g beef tenderloin or rump, thinly sliced
2 cups broccoli florets
1 thumbnail-size ginger, peeled and sliced
2 cloves garlic, thinly sliced
½ cup readymade oyster sauce
A splash stock, if needed
Salt and black pepper, to taste
1. Put the sliced beef into a bowl and season with salt and a generous amount of freshly ground black pepper.
2. Heat a wok over a high heat and add the vegetable oil and bring almost to smoking point. Stir fry the beef in the wok until lightly seared on each side – about 5 minutes. Set the beef aside on a plate in a warm place.
3. Wipe the wok and add another splash of oil. Stir fry the ginger and garlic until aromatic – about 1 minute. Add the broccoli and stir fry for another minute. Reduce the heat and add the oyster sauce. Allow to simmer for a few minutes until the broccoli is just tender. You can loosen the sauce with some stock if it gets too thick. Return the beef to the wok with its juices and stir to combine. Serve immediately with brown rice.