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Ingredients

• 300 g sirloin steak
• 2 cloves garlic
• 2 tsp root ginger
• 5 tbsp sherry
• 3 tbsp dark soy sauce
• 10 inches broccoli stem
• 1 tsp caster sugar
• 2 tsp cornflour
• 2 1/2 tbsp sunflower oil
• 3 spring onions

Directions

Put 300 g sirloin steak in a plastic bag and freeze for an hour. Using a very sharp knife, or preferably a cleaver, cut the steak in half length ways and then cut each half into very thin strips. Place the beef into a bowl to marinate with 2 cloves garlic crushed or finely chopped, 2 tsp root ginger also finely chopped, 4 tbsp sherry , and 2 tbsp dark soy sauce .

Peel roughly 10 inches broccoli stem , slice lengthways and then cut diagonally into 1cm wide chunks. Blanch in boiling water for three minutes, then drain and refresh under cold running water.

In a small bowl mix 1 tsp caster sugar , 1 tbsp dark soy sauce , 1 tbsp sherry , and 2 tsp cornflour to form a paste.

Heat a wok and add 1 1/2 tbsp sunflower oil . When the oil is hot stir-fry the beef for a minute or so until browned. Remove the beef and liquid from the pan into a bowl.

Return the wok to the heat and add a further 1 tbsp sunflower oil . Stir-fry the broccoli for 1 minute and then return the beef and liquid and add a splash of water. Bring to the boil and then add the cornflour paster. Continue to cook stirring until the sauce thickens. Throw in 3 spring onions chopped into inch long pieces, stir and serve immediately with rice.