Sweet and sticky beef stir-fry with Tenderstem

Sweet and sticky beef stir-fry with Tenderstem     image
Difficulty Easy
Preparation 10 min
Cooking 12 min


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


    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.

  1. 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.

  2. 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.

  3. 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.

  4. Nutritional information per serving (235g).

Nutrition per serving

kcal 247
Fats (g) 11
Fibre (g) 4