Beef and broccoli is a weeknight standard that usually tastes of cornflour. This one does not. Sear the beef in batches so it browns instead of stewing, char the broccoli properly, then the truffle chilli crunch goes in off the heat. The truffle is minced through the jar, so it turns up in the bite rather than sitting on top looking expensive.
25 minutes. Serves 4.
Ingredients
- 600g rump or flank, sliced thin against the grain
- 1 large head broccoli, or 2 bunches broccolini
- 3 dessertspoons Plateit Truffle Chilli Crunch
- 2 tbsp light soy
- 1 tbsp oyster sauce
- 3 cloves garlic, sliced
- 3cm ginger, matchsticks
- Neutral oil, steamed rice to serve
Method
- Toss the beef with the soy and leave it 10 minutes while you cut everything else.
- Screaming hot wok, oil in. Beef in one layer, in two batches. Do not crowd it and do not stir for the first minute. Out onto a plate.
- Broccoli in with a splash of water. Lid on 2 minutes, lid off, let it catch and blacken at the edges.
- Garlic and ginger in for 30 seconds. Beef back in with the oyster sauce, toss once.
- Off the heat. Truffle chilli crunch through it now. Heat kills truffle, so it never goes in while the pan is live.
Tip: Two batches of beef, always. One crowded batch steams and goes grey, and no amount of sauce fixes that.
