Beef & broccoli stirfry

Beef & broccoli stirfry

Tags

Chinese

Cook

Ingredients

  • Rice
  • 100g TVP slices
  • 2 tsp cornstarch
  • ⅓ cup water
  • 2 tbsp light soy sauce
  • ½ tbsp dark soy sauce
  • 2 tbsp brown sugar
  • ½ tsp Chinese five spice
  • ⅛ tsp ground black pepper
  • 1 head of broccoli, cut into florets
  • ½ tbsp finely grated ginger
  • 6 cloves garlic, minced

Steps

  1. Clean and cook the rice.
  2. Add the TVP slices to a bowl and pour over boiling water to cover. Set aside.
  3. Combine ingredients from cornstarch to pepper into a small bowl. Whisk well.
  4. Heat oil in the wok over medium. Add in the broccoli and sauté until broccoli is lightly charred.
  5. Add 2 tbsp water and cook until water has evaporated and broccoli is slightly tender. Set aside.
  6. Add the ginger and garlic to the wok and fry for 30 seconds until fragrant.
  7. Drain the TVP and squeeze out any excess liquid then add it to the pan.
  8. Turn heat up and fry off for 2 minutes until dried out and lightly charred.
  9. Pour in the sauce and add the broccoli back in. Toss well and cook until sauce has thickened.