250g flank or sirloin steak
1 ½ tsp soy sauce
1 tsp cornflour
Freshly ground black pepper, to taste
500g, cut into bite-size florets
1 tbsp sunflower oil
2 tbsp low fat
1 clove garlic, finely minced
1 tsp grated fresh ginger
1 tsp Knorr All-In-One seasoning powder
FOR THE STIR FRY SAUCE
3 tbsp oyster sauce
2 tsp Chinese black vinegar or young balsamic vinegar
1 Slice the flank steak across the grain into strips.
2 In a bowl, combine the beef with the soy sauce, cornflour, black pepper and 1 teaspoon of Knorr All-In-One seasoning powder and add two tablespoons of yoghurt in order to tenderise the beef. Marinate for 10 minutes at room temperature.
3 In a small bowl, mix together the ingredients for the stir fry sauce and set aside.
4 Place 1 cup of water into a wok or large sauté pan and bring to the boil.
5 Add the broccoli and cover to steam for 3 minutes. The broccoli should be bright green, crisp tender and you should be able to pierce the stem with a fork. Drain.
6 Discard the water in the wok and dry the pan well.
7 Set the pan over high heat, and swirl in the sunflower oil.
8 When the wok is hot, add the marinated beef, using tongs to spread the beef out all over the surface of the wok in one layer.
9 Let the beef cook, undisturbed, for 2 minutes, until nicely browned.
10 Flip the beef, again spread the beef out over the wok and brown the other side.
11 Push the beef to one side then add the garlic and ginger.
12 Stir fry the garlic and ginger for 30 seconds, then mix together with the beef.
13 Pour in the stir fry sauce and stir to combine.
14 Simmer until the sauce is thick enough to coat the back of a spoon, about 15 seconds.
15 Add the cooked broccoli back into the wok and toss to coat well before serving.