Serves 4 200g Tenderstem® broccoli 2 tablespoons groundnut oil 450g lean rump steak, cut into thin strips 1-2 red chillis, deseeded and finely sliced 1 large carrot, cut into thin sticks, about 6cm in length 2cm piece root ginger, peeled and finely chopped 1 large clove garlic, crushed 6 spring onions, trimmed and sliced small handful coriander leaves rice or noodles, to serve Sauce: 2 teaspoons cornflour 1 tablespoon soy sauce 2 tablespoons dry sherry or Chinese rice wine 150ml beef stock 1 teaspoon honey 1 teaspoon toasted sesame oil
In a small bowl, mix together the ingredients for the sauce and set aside. Prepare the Tenderstem®. Cut the floret ends off the Tenderstem® spears and leave whole. Slice the remainder of the Tenderstem® spears thinly, on the diagonal. Heat a wok or large frying pan until hot. Add one tablespoon groundnut oil, then the rump steak and stir-fry for 4 minutes, adding the chilli for the final minute. Remove with a slotted spoon and keep warm. Add the remaining tablespoon of groundnut oil to the pan. Add the prepared Tenderstem® and carrot, plus 2 tablespoons of water, and stir-fry for 3 minutes. Add the ginger, garlic and spring onions to the pan and continue stir-frying for another 2-3 minutes. Return the cooked steak to the pan along with the sauce, and stir-fry for another minute until the sauce has thickened. Serve the stir-fry topped with coriander leaves on a bed of rice or noodles. Recipe supplied by Tenderstem® Broccoli