Beef stir fry with oyster sauce, broccoli and pickled ginger
Stir-fries are a great way to use up leftover vegetables in your fridge - any combination will do! The origins of this classic stir-fry are Chinese but the Thais have tweaked the dish and added the characteristic flavour of fish sauce. It's usually served with a vinegar and chilli condiment to liven things up. Pickled ginger can be bought in most big supermarkets or just use a tablespoon of shredded fresh ginger and add with the garlic. Don't overload the wok with too much meat or too many vegetables. Other vegetables such as broccolini, cauliflower, asparagus or snowpeas work just as well as the broccoli.
|2 Tbsp||Vegetable oil|
|400 g||Beef rump steaks, or fillet|
|1||Onion, small, brown and thinly sliced|
|2||Garlic cloves, minced|
|2 Tbsp||Oyster sauce|
|3 Tbsp||Fish sauce|
|2 Tbsp||Light palm sugar|
|2 cups||Broccoli, florets|
|2 Tbsp||Pickled ginger, shredded condiment|
|½ cup||Rice vinegar, or coconut vinegar|
- Heat the oil in a wok to smoking, add the beef and stir-fry for a minute to seal.
- Add the thinly sliced onion and minced garlic. Stir-fry another minute.
- Add the oyster sauce, 2 tbsp fish sauce, palm sugar and water and keep stir-frying to combine.
- Add the broccoli and stir-fry briefly. Mix in the pickled ginger then transfer to a serving plate.
- Serve with the condiment. To make the condiment, slice the chillies and combine with the vinegar and 1 tbsp of fish sauce.