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.
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 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.