Beef and broccoli stir-fry

The takeaway favourite made at home: thin strips of rump steak seared with broccoli, mangetout and pepper in a light soy-ginger sauce. With a modest scoop of basmati rice.

Instructions

1. Cook the rice. Slice the beef into thin strips and toss with the cornflour and half the soy sauce.

2. In a very hot wok, sear the beef in half the oil for 2 minutes, then set aside.

3. Add the rest of the oil, the onion, ginger and garlic, then the broccoli, pepper and mangetout with 3 tablespoons of water. Stir-fry for 4 minutes.

4. Return the beef with the remaining soy sauce and rice vinegar, toss for 1 minute and serve over the rice, topped with spring onion.

Chef's tips

• Slice the beef across the grain so it stays tender.

Storage

Keeps for 3 days in an airtight container in the fridge. Reheat gently until piping hot all the way through.