Sticky chilli beef and broccolini
( SERVES 4 )

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NZ Herald 1/10/2008

2 Tbsp	Peanut oil
500 g	Beef rump steaks, trimmed
2	Garlic cloves, crushed
1 Tbsp	Fresh ginger, finely grated
2 bunches	Broccolini, trimmed and sliced
¼ cup	Water
¼ cup	Oyster sauce
2	Red chillies, seeds removed and thinly sliced
2	Onions, trimmed and thinly sliced
¼ cup	Fresh coriander

Heat the oil in a wok or large frying pan over high heat.
Add the beef and cook for 3 minutes each side for medium-rare or until cooked to your liking. Set aside and keep warm.
Add the garlic, ginger, broccolini, water and oyster sauce to the pan, reduce the heat to medium and cook for 2-3 minutes or until the broccolini is tender.
Slice the beef and place in a bowl with the broccolini, pan juices, chilli, green onion and coriander and toss to combine.
Serve with steamed rice.

TIP: Peanut oil adds flavour to the dish but you can substitute vegetable or canola oil if you have a nut allergy.

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