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Beef stir-fry with broccoli and edamame
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200g Tenderstem broccoli
½ red pepper, deseeded and cut into thin strips
50g frozen edamame beans, cooked according to pack instructions
125g lean beef sirloin
2 tsp sesame seeds
1 tsp toasted sesame oil
1 red chilli, deseeded and finely chopped
1 tbsp grated fresh root ginger
1-2 garlic cloves, grated
2 salad onions, sliced
1 tbsp reduced-salt soy sauce
250g pouch brown basmati rice & quinoa, heated according to pack instructions
1. Boil a kettle, put the broccoli in a large bowl and pour over boiling water. Leave for 10 minutes, then drain and refresh under cold running water. Repeat with the pepper, but leave for 2 minutes.
2. Cut the beef into strips, season and roll in the sesame seeds. Heat the sesame oil in the wok then tip in the chilli, ginger, garlic and half the salad onions. Stir fry for 1 minute, then add the beef and cook for 2-3 minutes until the meat is coloured.
3. Halve the broccoli and add it to the wok along with the pepper and edamame. Toss together with the soy sauce and hot rice. Divide between 2 bowls and scatter with the remaining salad onions.
This recipe appeared in Waitrose & Partners Health, New Year 2020 issue
Typical values per serving:
This recipe was first published in January 2020.