Remove the florets from the Tenderstem Royale® and set aside. Cut the stems into 5cm 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 1 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 Royale® stems. Stir fry, keeping the heat on high, for 4 minutes until just softened.
Rub the beef strips with the remaining vegetable oil. Move the vegetables to one side of the wok, then add the beef to the empty side of the wok and let it sear for 15 seconds before mixing everything together, adding the Tenderstem Royale® florets and stir frying for a further 2 minutes until the beef is 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 2 serving bowls. Top with the remaining spring onions and chopped peanuts and serve immediately with rice or noodles.
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.
If you prefer, you can keep your Tenderstem Royale whole – just add the whole lot rather than the stems only in step 3.
More ways to cook Tenderstem®
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.