500g beef steak (rump or sirloin)
300g tenderstem broccoli (blanched)
salt and pepper to taste (to stir fry broccoli)
800ml vegetable oil (approximate - to deep fry)
2 tbsp Wing Yip Light Soya Sauce
3 tbsp cornflour
1/2 tsp baking soda
3 tbsp vegetable oil
2 tbsp tomato ketchup
1 tbsp Worcestershire sauce
5 tbsp cold water
1/2 tsp cornflour
1 tbsp Wing Yip Shaohsing Style Wine
1 tbsp sugar
1/2 tsp salt
Slice the beef in pieces roughly 6cm square by 1cm thick.
Marinade for approximately 4 hours.
In a wok , heat the vegetable oil and quickly deep fry the steaks in batches. Remove with a slotted spoon and drain well on kitchen paper.
Spoon 1 tablespoon of oil from the wok into a saucepan and heat.
Mix the seasoning sauce (leave out cornflour) together and pour into the saucepan and bring to the boil.
Mix 1/2 tsp cornflour with 1 Tbsp of water and add to the sauce to thicken it.
Remove oil from the wok, leaving 2 Tbsp to quickly sir fry the blanched broccoli. Season with salt and pepper.
Place broccoli on the edge of a platter and the steaks in the centre.
Pour sauce over the steaks and serve immediatel.