Beef & Broccoli
An Original Recipe by Lorraine Elliott
Serves 4
- 500g/1.1lb piece of rump steak
- 4 tablespoons bicarbonate of soda
- 2-3 tablespoon water (enough to form a paste)
- 3 cloves garlic, peeled and smashed with the base of your knife
- 1 large onion, peeled and cut into sixths
- 1 head of broccoli, florets only
- 1/2 cup soy sauce
- 1 tablespoon sugar
- 1 tablespoon cornflour or fine cornstarch and 2 tablespoons cold water
Step 1 - Slice the beef against the grain - this helps the velveting process as it gets into the fibres better. Make sure to remove the white sinewy bits as they will not soften and will make the meat chewy. Place the beef slices a bowl and toss with the bicarb and water until the beef pieces are coated. Cover and refrigerate for 15-20 minutes.
Step 2 - Have all of the other ingredients ready because this cooks very quickly. Rinse the bicarb from the meat very well (feel the beef and if there are any grains of bicarb keep rinsing it under running water) and pat dry with a couple of paper towels. Place a large wok or pan on high heat and add some oil. Fry the beef browning it until almost cooked through. Remove from the pan and set aside. Add some more oil and add the onion and garlic and fry until soft and translucent. Add the broccoli and fry for about 30 seconds. Add the soy sauce and sugar and the beef and toss quickly and briefly until the beef is done. Push aside the beef and vegetables to get to the sauce and add the cornflour and water mixture to the sauce to thicken. Toss the sauce over the beef and vegetables and serve.
Chicken with snow peas
- 500g/1.1lbs chicken breast or 1.5 large chicken breasts
- 1 egg white
- 2 tablespoons cornflour or fine cornstarch
- 1/2 teaspoon bicarb of soda
- 1 teaspoon salt
- 7 slices fresh ginger
- 2 cloves garlic, peeled and smashed
- 1 large onion, peeled and cut into sixths
- 200g/7ozs. snow peas
- 1 cup chicken stock
- 2 tablespoons soy sauce
- 2 tablespoons cornflour or fine cornstarch and 4 tablespoons cold water
Step 1 - Slice the chicken breast thinly against the grain into small, thin strips. I think my slices were too thick so I'd cut the breast in half horizontally first. Whisk the egg white a little until foamy and then whisk in the bicarb and cornflour. Coat the chicken in this mixture. Cover and place in the fridge for 30 minutes.
Step 2 - Heat a large saucepan of water to boil and add the chicken in one piece at a time so that it doesn't stick together. Simmer for about 45 seconds and then drain in a sieve.
Step 3 - Heat a frypan with oil and add the ginger, garlic and onion and fry. Add the snow peas and fry for about 30 seconds and then add the chicken stock, soy sauce and chicken. Cook for about a minute or two until the chicken is cooked through. Push aside the chicken and snow peas to get to the sauce and add half of the cornflour and water mixture to the sauce to thicken adding more if necessary. Toss the sauce over the chicken and vegetables and serve.