Immune-friendly recipe for 3 people, takes only 10 mins; recipe has broccoli, groundnut oil, rump steak, cornflour, red pepper, ginger, garlic clove, red chilli, spring onion, orange, clear honey, rice vinegar, dark soy sauce and noodle.
Beef & orange stir-fry
Course: Immune-friendly
Servings
3
servings
Prep time
15 mins
Ingredients
- Red Pepper: 2 red peppers, deseeded and sliced
- Garlic Clove: 4 garlic cloves, finely chopped
- Red Chilli: 1 red chilli, thinly sliced (deseeded if you don't like it too hot)
- Spring Onion: 4 spring onions, halved and sliced lengthways
- Dark Soy Sauce: 1 tbsp dark soy sauce
- Broccoli: 200g purple sprouting or Tenderstem broccoli
- Orange: 2 oranges, 1 juiced and 1 cut into segments
- Ginger: thumb-sized piece ginger, peeled and cut into matchsticks
- Noodle: steamed rice or noodles, to serve
- Groundnut Oil: 4 tsp groundnut oil
- Cornflour: 2 tsp cornflour
- Clear Honey: 1 1/2 tbsp clear honey
- Rump Steak: 400g rump steak, trimmed of any excess fat and cut into thin strips
- Rice Vinegar: 1 tbsp rice vinegar
Directions
- Steam or boil the broccoli for 3-4 mins until tender. Drain and run under cold water.
- 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.
- 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.
