Beef and Broccoli Stir Fry

I always seem to have trouble getting my beef to stay tender, but this recipe it stays absolutely beautiful. The sauce is tasty, my meat stays tender, and I also add a bit of carrot. Before using this recipe, I didn't know there was a difference between light soy sauce and dark soy sauce. I thought it would only be the salt content, so when looking for it in the shop, I almost just used all the same as I was having trouble finding the dark one. I'm glad I kept looking though, was totally worth it.

- 1 1/2 teaspoons light soy sauce
- 1 1/2 teaspoons sugar
- 1 tablespoon cornflour                              
- 800g lean rump steak, sliced thin

- 1/4 cup oyster sauce
- 2 tablespoons light soy sauce, extra
- 2 tablespoons dark soy sauce

- 2 teaspoons cornflour, extra

- peanut oil, for frying
- 6 shallots, sliced

- 500g broccoli, sliced thin
- 3 cloves garlic, crushed
- 1/4 teaspoon salt
- 1/2 teaspoon sugar

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

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

3. Heat 2 tablespoons of oil in a large frypan, stir fry meat until almost cooked and remove and set on paper towel.

4. Add a little extra oil to the frypan, stir fry shallots until fragrant. Add the broccoli, carrot, garlic, salt and sugar. Stir fry for 30 seconds. Add 1/2 cup of water and over for 3 minutes until the broccoli is tender but crisp. (should be bright green still).

5. Add the beef and the sauce ingredients (step 2) and the cornflour mixture (step 2) and mix well until the sauce thickens.