Spicy Peanut Beef Stir-Fry with Tenderstem Royale®
10 mins preparation
10 mins cooking
This stir-fry is incredibly moreish; it’s a real treat and yet takes just minutes to put together. Try it with basmati rice or your favourite noodles.
- 30 ml vegetable oil
- 2 Garlic cloves, finely sliced
- 1 red chilli, finely chopped
- 180g Tenderstem Royale®
- 1 Red pepper, finely sliced into strips
- 1 Yellow pepper, finely sliced into strips
- 260g beef steak (rump, sirloin or fillet), cut into 1cm slices
- 45g Smooth peanut butter
- 20ml Dark soy sauce
- 15ml Rice vinegar
- 3 Spring onions, finely sliced into long strips
- 1 handful Salted peanuts, roughly chopped
- Cooked rice or noodles to serve
- Cut the florets off the Tenderstem Royale® and set aside. Cut the stems into 2-inch pieces, then halve or quarter them lengthways (whichever will make the Tenderstem Royale® pieces a similar size as the pepper strips to ensure even cooking.)
- Mix the peanut butter, soy sauce and rice vinegar together and set aside.
- Heat 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 Royale® Stir fry, keeping the heat on high, for 4 minutes until just softened.
- Rub the beef strips with ½ tablespoon 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, along with the reserved Tenderstem Royale®
- 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 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.
Nutrition information for Tenderstem® is based on lab analysis of the raw product commissioned by Tenderstem®. Please note, nutrition may vary due to origin, methods of storage and preparation, and freshness.
Nutrition analysis of recipes featured on the Tenderstem® 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.