Ginger, Chilli Beef with Tenderstem® broccoli Noodles
Method
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Cut the beef steak into wafer thin strips, removing any excess fat, and place in a bowl.
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Either by hand, or in a small food processor, finely chop the chilli, garlic and ginger. Stir into the strips of beef and leave to marinade for about 30 minutes at room temperature.
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Heat a large wok, and add 1 tablespoon of the oil. Once it is almost smoking, add the beef and marinade, and stir-fry for a few minutes until the meat is cooked and has started to become golden. Remove from the wok and keep warm.
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Return the wok to the heat and add the remaining 1 tablespoon of oil. Once it is almost smoking, add the Tenderstem® broccoli, baby corn and red pepper. Stir fry for a few minutes, until the vegetables are starting to soften. Add the bamboo shoots, beansprouts, string onions and stir fry for a minute or so before returning the beef and adding the noodles. Continue to stir-fry until the noodles are heated through.
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Add the honey, rice wine or sherry and soy sauce. Cook and toss everything around in the pan for a minute to coat everything in the sauce and then serve onto plates. Scatter with coriander and serve.
Nutrition analysis of recipes featured on the Tenderstem® broccoli website is calculated by a registered dietitian using McCance and Widdowson's The Composition of Foods, Seventh Edition, but may vary slightly depending on the specific ingredients used. Analyses do not include optional ingredients or suggested accompaniments unless specific amounts are given. If there is a range in the amount of an ingredient, the smaller amount is used. When a recipe lists a choice of ingredients, the first is used.
