500g rump steak
2 large onions
1 large carrot
250g Broccoli
2 cloves garlic (2 teaspoons crushed garlic)
3 teaspoons sugar
3 teaspoons sherry
1 bottle Lee Kum Kee sweet and sour sauce
3 heaped teaspoons corn flower
1 cup water
2 teaspoons light soy sauce
oil
Thinly slice the beef then stir through the garlic, sugar, soy sauce and sherry, set it aside for about 30 mins.
Cut the onions into pieces about 1cm square; thinly slice the carrot on the angle to make ovals cut the broccoli into small heads with stalks about 1.5cm long. Pop the onions and carrots in a microwave safe dish with a couple of teaspoons of water and microwave on high for about 3 mins on high, then add the broccoli and microwave for about 30seconds more.
Stir fry the beef in a hot wok with about 2 tablespoons of oil. As soon as moisture starts coming from the meat add the onions, carrots and broccoli and the bottle of sauce. mix the corn flower in the water and add this. Stir the lot over high heat until the sauce thickens. Serve with fried rice - should serve 4-6 people.