Spicy peanut beef and Tenderstem® broccoli stir fry

Spicy peanut beef and Tenderstem® broccoli stir fry

Give more life to your stir fry by swapping bland bore-occoli for Tenderstem®. It’s broccoli but better.

The unique taste and succulent crunch of Tenderstem® broccoli elevates this spicy peanut beef stir fry, which takes just minutes to put together.

Preparation time

10 minutes

Cooking time

10 minutes



Nutritional information per serving

  • kcal 539
  • Fat 32.6g High
  • Saturates 6.7g High
  • Carbs 14.5g
  • Sugars 11.6g Low
  • Fibre 9.4g
  • Protein 42.4g
  • Salt 1.6g Medium


  1. Mix the peanut butter, soy sauce and rice vinegar together and set aside.

  2. Heat 2 tbsp of the vegetable oil in a large wok, then add the garlic and chilli. Stir fry on a high heat for 15-30 seconds until the garlic just starts to turn golden, then add the peppers and Tenderstem® broccoli. Stir fry, keeping the heat on high, for 4 minutes until just softened.

  3. Rub the beef strips with the remaining vegetable oil. Move the vegetables to one side of the wok, then add the beef and let it sear on the other side of the wok for 15 seconds before mixing everything together to stir fry for a further 2 minutes.

  4. After 2 minutes, the beef should be just cooked through. Lower the heat, then add the peanut sauce and ¾ of the sliced spring onions. Stir fry for a further minute, then divide between deep serving bowls. Top with the remaining spring onions and chopped peanuts and serve immediately with rice or noodles.

    TOP TIP: Once you’ve sliced the spring onions, put them in a bowl of cold water – it’ll take away some of the sharpness, and crisp them up nicely

More ways to cook Tenderstem®

Nutrition information for Tenderstem® broccoli is based on lab analysis of the raw product commissioned by Tenderstem® broccoli. Please note, nutrition may vary due to origin, methods of storage and preparation, and freshness.

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.