Barham Beef and Broccoli

Barham Beef Stir Fry

Makes 4-6 servings

1/2 cup red wine

1/2 cup cup soy sauce, divided

1 tablespoon cornstarch

1 pound sirloin flap steak, cut diagonally against the grain into stir-fry pieces

Vegetable oil, for stir frying

2 teaspoons minced garlic

1 teaspoon minced ginger

1 pound broccolini, florets and stems cut into planks

1 large red pepper, cut in thin julienne strips

Green onion, white part only, cut into 1/2 inch pieces

1/2 tablespoon Asian chile crunch

1/4 cup soy sauce

Cooked basmati rice, to serve

In a bowl, whisk together wine, soy sauce and cornstarch. Add steak and allow the meat to marinate for 15-20 minutes.

Het 2 tablespoons of vegetable oil on medium-high heat. Add garlic and ginger to the oil and allow to sizzle for a minute.

Add half the steak and allow to cook until no longer pink; remove and set aside. Add the other half of the steak continue to cook until no longer pink; remove and set aside.

Clean out the wok with a paper towel. Add 2 more tablespoons of oil and add the pepper and broccolini, continuing to stir-fry until the broccolini begins to char. Toss in the green onion pieces and stir-fry until they soften. Add remaining 1/4 cup soy sauce and chile crunch and cook for 1 minute.

Serve beef stir-fry over rice.