Beef and Broccoli

This Chinese takeaway classic comes together at home in minutes too – its secret is the lightning-fast, high-heat cooking that keeps the beef juicy and the broccoli crisp.

1. Cut the beef tenderloin into thin strips across the grain – this is what makes it really tender.

2. Break the broccoli into small florets and blanch them in hot water for 2 minutes, then drain so they stay bright green and crunchy.

3. Sear the meat strips quickly in hot oil over a high heat – just until they change colour.

4. Add the crushed garlic and grated ginger and stir for half a minute until their aroma rises.

5. Pour in the soy sauce and the meat stock, then thicken the sauce silky with the flour mixed with a little water.

6. Fold in the blanched broccoli and fry together for a few minutes so the sauce coats everything. Serve with rice.

Tip: Cook the meat in a very hot pan in small batches so it does not release liquid – this way it browns rather than steams.