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Ingredients
- tenderstem® 150g, cut into bite-sized pieces
- cornflour 2 tbsp
- Chinese five-spice 2 tsp
- thin-cut sirloin 2 steaks, fat trimmed and cut into strips
- groundnut oil or sunflower oil
- ginger a chunk, grated
- garlic 1 clove, crushed
- dried chilli flakes 1/2 tsp
- soy sauce 2 tbsp, mixed with 2 tsp brown sugar
- brown sugar 2 tsp
- rice vinegar 2 tsp
Method
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Step 1
Drop the Tenderstem® into boiling water, cook for 1 minute then drain. Mix the cornflour and five-spice and toss with the steak just before you’re ready to fry.
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Step 2
Heat a shallow pool of oil to hot in a wok or heavy frying pan. Add the steak and fry until crisp and dark golden. Scoop out of the pan then drain the oil, leaving about 1 tbsp behind.
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Step 3
Add the ginger, garlic and chilli flakes and cook for a minute, then tip in the Tenderstem® and toss for a minute until heated through.
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Step 4
Add back the beef with the soy and rice vinegar and toss until everything is coated. Serve with rice.
Nutritional Information
- Kcals 441
- Fat 18.2g
- Saturates 5.7g
- Carbs 22.7g
- Sugars 7.5g
- Fibre 2.6g
- Protein 45.2g
- Salt 2.5g
