Steak, Broccoli & Pesto Stir-fry

Hello to you all,

At this time of year, everyone seems to be in a terrible rush. Birthday parties, office drinks, school fundraisers, end-of-year functions… you name it, we all have a lot on our plates. And what’s often the first thing to fall off the wagon?

Eating well.

This recipe for a quick stir-fry doubles as ‘cooking therapy’ after a long day. Use it as inspiration to whip out the wok and create a dish to feed body and soul.

With love from the Palace,
HRH Kathleen

You will need

For the beef marinade
3 Tbsp Pesto Princess Thai Pesto
1 tsp cornflour
1 tsp oil
1 tsp soy sauce

For the stir-fry
3 Tbsp oil
250 g sirloin steak, sliced into thin strips
2 tsp garlic, crushed
1 Tbsp fresh ginger, grated
125 g broccoli (we used long-stemmed)
1 tsp soy sauce
¼ tsp sesame oil
6 Tbsp hot chicken stock
2 Tbsp cornflour, mixed into 2 Tbsp water

To serve
Fresh coriander
Red chilli
Jasmine rice

How to

1. Combine the Pesto Princess Thai Pesto, cornflour, oil and soy sauce to make a marinade for the beef. Add the beef and mix. Leave to marinade for ± 15 minutes.

2. Heat 2 tablespoons of oil in a wok over high heat until the oil starts to smoke. Add the beef strips and cook for about a minute – you want the edges to be crispy and brown – don’t overcook the beef at this point or it will become tough! Set aside.

3. If necessary, add another tablespoon of oil to the wok, followed by the garlic and ginger. Stir for about 20 seconds. Add the broccoli and fry a minute until it is bright green.

4. Return the beef to the wok and add the soy sauce, sesame oil and hot chicken stock. Heat until the liquid is boiling. Push the greens and beef to the side and add the cornflour mixture to the remaining liquid in the centre of the wok to thicken the sauce – stir together thoroughly and mix the beef & broccoli through to coat evenly.

Serve hot over jasmine rice with additional finely chopped red chilli if desired.

Feeds 4

Recipe and food styling by Michelle Parkin.

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