Beef & orange stir-fry
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 3
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- 200g purple sprouting or Tenderstem broccoli
- 4 tsp groundnut oil
- 400g rump steaktrimmed of any excess fat and cut into thin strips
- 2 tsp cornflour
- 2 red peppersdeseeded and sliced
- thumb-sized piece gingerpeeled and cut into matchsticks
- 4 garlic clovesfinely chopped
- 1 red chillithinly sliced (deseeded if you don't like it too hot)
- 4 spring onionshalved and sliced lengthways
- 2 oranges1 juiced and 1 cut into segments
- 1 ½ tbsp clear honey
- 1 tbsp rice vinegar
- 1 tbsp dark soy sauce
- steamed rice or noodlesto serve
Nutrition: per serving
- kcal337
- fat11glow
- saturates3g
- carbs25g
- sugars20g
- fibre6g
- protein34g
- salt1.2g
Method
step 1
Steam or boil the broccoli for 3-4 mins until tender. Drain and run under cold water.
step 2
Heat 2 tsp of the oil in a non-stick wok or large frying pan and toss the beef strips in cornflour. When the oil is hot, fry the beef for 1-2 mins to brown, then put to one side.
step 3
Heat the remaining oil in the pan, then toss in the peppers and fry for 2 mins. Add the ginger, garlic, chilli and 3 spring onions, and cook for 1 min more, taking care not to burn the garlic. Add the orange juice, honey, rice vinegar and soy, and bubble down briefly before stirring in the broccoli, beef and orange segments. Heat through, then sprinkle with the remaining chopped spring onion. Serve with rice or noodles.
