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.
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.