Beef & Broccoli Rice
A healthier, lighter take on a Chinese takeaway classic
Ingredients
- 1 Head Broccoli
- 1 Sirloin Steak around 200g
- 6 tbsp Reduced Sodium Soy Sauce
- 1.5 tbsp Cornflour
- 3 tbsp Honey
- 1 tbsp Sesame Oil
- 1 tsp Rice Vinegar
- 2 Cloves Garlic
- 1.5 tsp Grated Fresh Ginger
- 100 ml Hot Water
Instructions
- Chill & Rice On – Put the Steak in the freezer to firm up. During this time take your head of Broccoli and grate until you have a pile of Broccoli Rice.
- Stir up that Sauce – In a bowl mix together the Cornflour, Soy Sauce, Honey, Sesame Oil, Rice Vinegar & Hot Water. Grate the Fresh Ginger and the 2 Cloves of Garlic into the sauce.
- Slice – Slice the chilled Steak into thin strips and set aside. Warm two bowls so the dish stays warm
- Ready, Sauté – Heat 1 tbsp Olive or Coconut Oil in a frying pan and add the Broccoli Rice stir and sauté for 2-3 minutes then divide into the bowls.
- Beef Time – Turn up the heat to high and put another 1 tbsp oil into the frying pan, toss in the steak strips and quickly cook them 1 minute 30 each side, then pour over the sauce and reduce the heat slightly to medium. The sauce should thicken so keep stirring.
- Beef meet Broccoli – Spoon the hot Beef and sticky sauce over the warm Broccoli Rice. Dig in and enjoy feeling virtuous.