Ginger beef with broccoli
(at time of publication)
Instructions
Step 1 Slice the meat thinly, combine the marinade ingredients and mix in the beef. Set aside for 30 minutes or longer.
Step 2 In a wok heat the oil and cook the marinated meat in batches until browned. Add the prepared vegetables and stir-fry for a few minutes. Into the marinade bowl add the sauce ingredients except for the cornflour. Mix well and pour 3/4 of the sauce into the pan. Cook until the vegetables are tender crisp.
Step 3 Mix the cornflour into the remaining sauce in the bowl, add it to the pan and heat until thickened. Serve with rice or rice noodles.
Variations
Chinese rice wine is inexpensive and readily available in Asian food stores; dry sherry is an accepted substitute.
HFG Tip
Most stir-fry dishes require the addition of soy sauce, which is made from fermented soy beans and wheat. Tamari is only made from soy beans and no wheat. My favourite Asian food store that must stock 150 varieties of soy sauce didn't have it but the local health food shop does. It features regularly in Japanese cuisine; I use it as a condiment or instead of soy sauce in gluten-free dishes.
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- 400g lean beef schnitzel or rump steak, cut in strips, cut very thinly against the grain
- 1 head broccoli, cut into florets (or use other stir-fry vegetables such as broccolini, courgettes or capsicum)
- Marinade
- 1 teaspoon grated fresh ginger
- 1 teaspoon Chinese rice wine
- 1 tablespoon tamari
- Sauce
- 2 teaspoons oil (make sure if you are using a nut or seed oil, that it won't trigger allergies)
- 1 tablespoon tamari
- 2 teaspoons grated fresh ginger
- 2 teaspoons honey
- 3/4 cup stock (I use gluten-free stock cubes from a health food shop)
- 2 teaspoons cornflour (check that it does not contain wheat)
Nutritional information (per serve)
Nutrition information is given per serve
*NS: not specified
