- 275g beef frying steak, cut into strips
- 500ml vegetable oil
- 1 large broccoli, cut into florets
- a thumb sized piece of ginger, cut into small pieces
- 5 tbsp soy sauce
- 2 tbsp light brown soft sugar
- 5-6 spring onions, cut into 1cm lengths
- chilli flakes
- basmati rice (2 cups)
Cover the strips of frying steak in cornflour, then set aside. Heat the vegetable oil in a deep frying pan, and put the rice on to cook.
Once the oil has heated (you can check by dropping a small piece of the beef in and seeing if it sizzles) add the meat in batches, removing it once it looks crispy on the outside (this takes about 3-4 minutes). Place the cooked strips in a bowl with a sheet of kitchen towel laid on top, to soak up any excess oil.
Once all the beef is cooked, decant the majority of oil from the pan, leaving just enough to cover the bottom. Add the ginger to the oil, and fry for about a minute. Then add the broccoli, and fry for another two minutes. Mix the soy sauce with the sugar, then pour this over the broccoli and ginger and cook for another two or three minutes.
By this point the rice should be ready. Check it and divide between four bowls.
Add the meat back into the frying pan, and chuck in the spring onions. Heat through for one minute, then remove and serve on top of the rice so that the spring onions are still crunchy.
Top with chilli flakes if you wish.