Beef Stir Fry

I found this recipe in Julie Goodwin's cookbook... Australia's first master chef. I was surprised at how tender my meat went. And the taste? The taste has only one word to descibe it. WOW. The only vegetable the recipe asked for was broccoli, but I added a few extras.

- 1 1/2 teaspoons light soy sauce              
- 1 1/2 sugar                                              
- 1 tablespoon cornflour
- 800g lean rump steak, sliced thinly
- 1 carrot, sliced thinly
- 1/4 cup oyster sauce
- 2 tablespoons light soy sauce, extra
- 2 tablespoons dark sauce
- 2 teaspoons cornflour, extra
- peanut oil, for stir frying
- 6 shallots, cut into 3 cm lengths
- 500g brocolli, thinly sliced
- 3 cloves garlic, crushed
- 1/4 teaspoon salt
- 1/2 teaspoon sugar
- noodles for serving

1. Combine the light soy sauce, sugar and cornflour with 1 tablespoon of water and mix well. Add the beef and toss well, making sure it all gets coated well. Refrigerate covered for 1 hour.

2. Combine the oyster sauce, light and dark soy sauce and 2 tablespoons of water and set aside. In a separate bowl, mix the extra cornflour with 2 tablespoons of water.

3. Heat 2 tablespoons oil in a large frypan and add the beef. Cook until browned and almost cooked through. Remove and set aside.

4. Heat 1 teaspoon of oil and quickly fry the shallots until they are a little tender. Add to the meat that's set aside.

5. Heat 2 tablespoons of oil, and add the broccoli, carrot, garlic, salt and sugar. Fry for around 30 seconds. Add 1/2 cup of water and cover for 3 minutes until broccoli is tender but still crisp.

6. Return everything set aside to the frypan. Add the sauce ingredients and the cornflour mixture and stir until it thickens.

7. Serve on top of noodles of your choice.