This week, it’s all about this quick and easy supper dish. Packed with flavour and vitamins, this is perfect for autumn.

And so my love affair with beef continues. I am making no real apology for this, unless of course, you dislike beef, in which case, sorry, normal chicken based service will resume next week. I have got a particular new food crush on a certain cut of steak which is not only super reasonably priced, but incredibly tasty. I am sure I am not the first person to discover Feather Steak, but it really is fantastic. At around £11 per kilo, this is the best steak for a stir fry, or a tasty lunchtime sandwich. So enough PR for the steak and a little bit more about my Stir Fried Beef with Broccoli recipe.

This dish is warming, so filled with flavour and surely it’s healthy with a whole head of broccoli in it. This is glam enough for guests, given it’s effectively a steak supper, but cheap enough to be a family favourite with the addition of my new best friend – Feather Steak.

Served with rice or noodles, to ensure you don’t miss a drop of the wonderful sauce,  this is a complete, kerfuffle free supper. 

This recipe will be on Lucy Loves later on this week

Stir Fried Beef with Broccoli Recipe

Serves 4 quite heartily

You will need a wok or frying pan and a couple of bowls

• 3 tablespoons cornflour, 2 for the steak, 1 for the sauce
• 125ml water, plus an extra two tablespoons
• 1/2 teaspoon garlic powder or fresh garlic
• 400g to 500g feather steak, or any frying steak
• 3 tablespoons vegetable oil, I used Wok Oil
• 1 head of broccoli, chopped into florets
• 1 small onion, sliced
• 80ml soy sauce
• 2 tablespoons brown sugar
• 1 teaspoon ginger, ground, fresh or from a jar
• Rice or noodles to serve, chopped spring onions to garnish

In a medium size bowl add two tablespoons of the cornflour, half teaspoon of garlic powder, or crushed garlic and mix with two tablespoons of water until smooth.

Slice the steak along the grain into thin strips, then stir this into the seasoned cornflour liquid. Leave this to one side for the moment.

Chop your broccoli into florets and peel and slice the onion.

For the sauce, mix together the remaining one tablespoon of cornflour with the 125ml water, brown sugar and soy until smooth.

Pour a tablespoon or two of oil into your wok or frying pan and heat until super hot. Add the coated beef and stir well until cooked to your liking, this should take around 2 to 3 minutes. Remove the beef to a plate then add another one or two tablespoons of oil to the wok then tip in the broccoli and onions. Sauté for a couple of minutes until they are browning and softening.

Return the beef to the pan with it’s juices, then pour on the soy mixture and stir well. Simmer for around 2 minutes before serving over rice, adorned with some slices of spring onion. Enjoy whilst piping hot.

Thank you to Food.com for the inspiration for this dish.