5 mins
25 mins
4
IngredientsĀ
600g lean Scotch beef rump steaks
150g tenderstem broccoli, thinly sliced
1 x large red onion, thinly sliced
1 x tsp Chinese five spice powder
20ml light soy sauce
2 tsp oyster sauce (this can be substituted with one dessert spoon of Worcestershire sauce)
15g piece fresh ginger, peeled and thinly sliced
1 x large clove garlic, thinly sliced
20g tomato puree
Juice of 1 lemon
50ml sherry or white wine (this can be substituted with 25ml white wine vinegar)
30ml Scottish rapeseed oil - plus extra to fry the steaks, approximately 1 tsp.
Cooking Method