Beef Broccoli Wok with Rice

Clean / parry beef (steak hip or, alternatively, the expensive fillet of beef) and cut into strips. Peel and finely dice the ginger and clove of garlic. Mix the ginger cubes and garlic cubes into the beef strips and mix in the sweet soy sauce (2 tbsp) and light soy sauce (2 tbsp). Marinate the beef strips in the cold for about 1 hour. Mix again and again from time to time. Peel the onion, cut in half and cut into wedges. Clean the broccoli, cut / cut into small florets, rinse and drain well. Heat the oil (2 tbsp) in the wok, fry the beef strips in it in portions / stir-fry and take out again. Pour oil (1 tbsp) into the wok, fry the onion wedges vigorously / stir-fry, add the broccoli florets and also sauté / stir-fry. Deglaze / pour on with the water (350 ml). Mix in the remaining marinade, season with salt (3 big pinches), pepper (3 big pinches), sweet soy sauce (1 tablespoon), light soy sauce (1 tablespoon), oyster sauce (1 tablespoon) and fish sauce (1 teaspoon) and everything Let simmer for 6 - 8 minutes. Finally, dissolve the cornstarch (1 tbsp) in a little cold water, stir into the wok and simmer until the sauce thickens a little. Then remove the wok from the plate / flame.

Cook rice according to the spring rice method (see my recipe: Cooking rice) in 350 ml salted water (1 teaspoon) for 20 minutes, tear through with a fork and allow to evaporate.

Pour / press rice into a cup and turn it onto the plate. Spread the beef broccoli around it and serve garnished with parsley.