As regular readers know I love the fresh organic shiitake
mushrooms that are available from JJ’s Organics at the Napier
Urban Food Market. Last weekend they also had some lovely sprouting broccoli and the two just seemed to be made to go
together. Then I picked up some lovely rump steak and that was
Beef, Broccoli & Shiitake Mushroom Sauté
If shiitake mushrooms are not available you could make this dish with Portabellas – you will need to adjust the cooking time as they give off more moisture than shiitake.
300-400g sprouting broccoli or 1 head broccoli (about 300g), cut into florets
1 onion, sliced
1 cup sliced fresh shiitake mushrooms
1 tbsp cornflour
1 tsp Chinese five-spice
sea salt and black pepper
500g rump steak, cut into strips
¼ cup Chinese cooking wine
1 tsp fish sauce
1 clove garlic, crushed
1 Boil, steam or microwave broccoli until just tender. Drain and rinse under cold running water to stop cooking. Set aside.
2 Place onion and a little oil in a frying pan, cover and cook over a medium heat, stirring occasionally for 8-10 minutes or until onion softens. Remove onion and set aside, leaving as much oil as possible in the pan.
3 Heat oil remaining in pan over a medium-high heat, add mushrooms and cook, tossing, for 4-5 minutes or until golden.
Remove and set aside.
4 Combine cornflour, five spice powder and a good grind of salt and pepper in a bowl and mix to combine. Add beef and toss to coat.
5 Add a little more oil to the pan, heat over a high heat, add beef and cook, tossing for 3-4 minutes or beef browns and is almost cooked.
6 Return onion and mushrooms to pan with broccoli and garlic and toss to combine. Stir in rice wine, fish sauce and ¼ cup water and cook, tossing, to heat through and thicken sauce.
Happy cooking and eating.
Recipe by Rachel Blackmore
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