| Ingredients | Direction |
|---|---|
| 1 lb beef cut into thin strips 1-1/2 tbsp sesame seeds 1/2 cup beef stock 2 tbsp soy sauce 2 tbsp grated gingerroot 2 garlic cloves, chopped finely 1 tsp cornstarch 1/2 tsp chile flakes 3 tbsp sesame oil 1 head of broccoli florets 1 orange pepper, sliced thinly 1 red chile, seeded and sliced finely 1 tbsp chili oil cooked long-grain and wild rice, to serve 1 tbsp chopped cilantro, to garnish |
1. Mix the beef strips with 1 tablespoon of the sesame seeds in a small bowl. In a separate bowl, whisk together the beef stock, soy sauce, gingerroot, garlic, cornstarch, and chile flakes. 2. Heat 1 tablespoon of the sesame oil in a wok. Stir-fry the beef strips for 2-3 minutes. Remove and set aside. 3. Discard any oil remaining in the wok, then wipe with paper towels to remove any stray sesame seeds. Heat the remaining oil and add the broccoli, orange pepper, chile and chili oil(if desired), then stir-fry for 2-3 minutes. Stir in the beef bouillon mixture, then cover and simmer for 2 minutes. 4. Return the beef to the wok and simmer until the juices thicken, stirring occasionally. Cook for another 1-2 minutes. 5. Sprinkle with the remaining sesame seeds. Serve over cooked long-grain and wild rice and garnish with fresh cilantro. |