Ingredients

• 500 g rump steak sliced thinly across the grain500 g
• 3 tbsp soy sauce45 g
• 1½ tbsp cornflour15 g
• 2 tbsp oil30 g
• 400 g broccoli in small florets400 g
• 4 sliced garlic cloves16 g
• 1 tbsp julienned fresh ginger15 g
• 3 tbsp oyster sauce45 g
• 3 spring onions in lengths40 g

Method

1. Slice the beef across the grain, as thinly as you can. Fifteen minutes in the freezer firms it up and makes this much easier.
2. Toss the beef with 1 tbsp of the soy and all the cornflour. The coating holds moisture in and thickens the sauce later.
3. Blanch the broccoli in boiling water for 90 seconds, then drain well. This gets it tender without steaming out your wok later.
4. Mix the remaining soy, the oyster sauce and 60 ml water in a cup.
5. Heat a wok or large pan over the highest heat until smoking. Add half the oil, then half the beef in one layer. Leave it 60 seconds without touching it, then toss for another 30. Remove and repeat with the rest.
6. Add the last of the oil, the garlic and ginger, and stir for 20 seconds. Garlic burns fast at this heat.
7. Add the broccoli and toss for a minute, then return the beef and pour in the sauce. Toss until it thickens and coats everything, about a minute.
8. Throw in the spring onions and take it off the heat.