Beef Stir-Fry with Oyster Sauce, Broccoli and Pickled Ginger

Listener 26/6/2010

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Ratings: 4.0 / 5 FROM 1

Serves 4

Stir-fries are a great way to use up leftover vegetables in your fridge - any combination will do!

Ingredients

2 tbsp	Vegetable oil
400 g	Beef rump steaks, or fillet
1	Onion, small
2	Garlic cloves
2 tbsp	Oyster sauce
3 tbsp	Fish sauce
2 tbsp	Light palm sugar
2 tbsp	Water
2 cups	Broccoli, florets
2 tbsp	Pickled ginger
3	Green chillies
3	Red chillies
½ cup	Rice vinegar, or coconut vinegar

Directions

Heat the oil in a wok to smoking, add the beef and stir-fry for a minute to seal. Add the thinly sliced onion and minced garlic. Stir-fry another minute. Add the oyster sauce, 2 tbsp fish sauce, palm sugar and water and keep stir-frying to combine. Add the broccoli and stir-fry briefly. Mix in the pickled ginger then transfer to a serving plate. Serve with the condiment.
To make the condiment, slice the chillies and combine with the vinegar and 1 tbsp of fish sauce.

The origins of this classic stir-fry are Chinese but the Thais have tweaked the dish and added the characteristic flavour of fish sauce. It's usually served with a vinegar and chilli condiment to liven things up. Pickled ginger can be bought in most big supermarkets or just use a tablespoon of shredded fresh ginger and add with the garlic. Don't overload the wok with too much meat or too many vegetables. Other vegetables such as broccolini, cauliflower, asparagus or snowpeas work just as well as the broccoli.