131kcal
2g
53g
1g
2g
13g
5g
183mg
- 2 tbsp Low-salt soy sauce
- 1 tsp Rice wine vinegar or white wine vinegar
- 1 tsp Sesame oil
- 250g / 9oz Sirloin steak
- 2 tsp Stir-fry oil or garlic-infused olive oil
- 2 finely grated Garlic cloves
- 2cm / ¾in finely grated Ginger
- 3 large Broccoli florets
- 1 Red (bell) pepper
- ⅓ Low-salt beef stock cube
- 1 tsp level Cornflour (cornstarch)
1. Bring water to a boil and add 3 large Broccoli florets. After 3 minutes, add 1 thinly sliced Red (bell) pepper and blanch for 2 more minutes. Drain and set aside.
2. Crumble ⅓ low-salt beef stock cube into a jug and add 100ml / 3½fl oz boiling water. Add 1 level tsp Cornflour, 2 tbsp Low-salt soy sauce, 1 tsp Rice wine vinegar, and 1 tsp Sesame oil. Stir well and set aside.
3. Remove fat and gristle from 250g / 9oz Sirloin steak and cut into 1cm / ½in strips.
4. Heat a large frying pan or wok over high heat, add 1 tsp Stir-fry oil, and stir-fry steak with 2 finely grated Garlic cloves and 2cm / ¾in finely grated Ginger for 1-2 minutes until just undercooked. Remove from pan and set aside.
5. Add remaining oil to the pan and fry blanched vegetables for 3-4 minutes.
6. Add sauce and meat, cook for a couple of minutes until the sauce thickens and the beef is cooked through. Serve immediately.
23% of RDI
32% of RDI
53% of RDI
0% of RDI
0% of RDI
32% of RDI
31% of RDI
Adults can add toasted cashews for additional crunch.
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