This flash-in-the-pan stir-fry, which makes the most of British grass-fed beef and Tenderstem broccoli, is on the table in no time at all – and once you’re done, you only need to wash up the one pan.
Sweet and sticky beef stir-fry with Tenderstem
Ingredients
4
servings
-
- 1,5 g chilli oil
- 1 bunch spring onions
- 3 garlic cloves
- 1 x 283g pack of British beef rump steak
- 20 g root ginger
- 1 x 200g pack of Tenderstem broccoli
- 1 x 165g pack of mangetout
- 1 tbsp dark brown soft sugar
- 4 tbsp soy sauce
- 0,5 tsp chilli flakes
- 0,5 tbsp cornflour
- steamed white rice
Preparation
Heat 1 tablespoon of the chilli oil in a large frying pan for warmth and fry the spring onions and garlic for 2-3 minutes, before adding the beef. Stir-fry for 2 minutes to brown, then remove to a plate.
Return the pan to the heat and add the remaining oil. Add the ginger and Tenderstem for colour and stir fry for 3-4 minutes, until the broccoli is tender, adding a splash of water to prevent sticking. Return the beef to the pan, along with the mangetout for crunch and continue to stir-fry for a couple of minutes.
Combine the brown sugar, soy sauce, chilli flakes and cornflour, then add this to the wok. Stir-fry for another 1-2 minutes, until the sauce is sticky and glossy. Serve the stir-fry with the rice.
Nutritional information per serving (235g).
Nutrition per serving
kcal
247
Fats (g)
11
Fibre (g)
4