- 1 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 50g unsalted cashew nuts
The seeds from the 'Cashew Apple' - a tree which bears bright orange fruit and is native…
- 400g frying beef steak, cut into strips
The classic cut of meat for a British Sunday roast, beef is full of flavour, as well as being a…
- 1 large head broccoli, broken into florets
Like cabbage and cauliflower, broccoli is a brassica and is sometimes known by its Italian name…
- 4 sticks celery, sliced
A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…
- 150ml beef stock (from a cube is fine)
- 2 tbsp horseradish sauce
- 2 tbsp low-fat fromage frais
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Heat the oil in a frying pan, add the nuts and toss for a few secs until lightly toasted. Set aside.
Season the steak strips with plenty of pepper and stir-fry over a high heat for 1-2 mins to brown. Set aside with the nuts. Tip the broccoli and celery into the pan and stir-fry for 2 mins. Pour the stock over, cover and simmer for 2 mins. Meanwhile, mix the horseradish and fromage frais together.
Return the steak to the pan and toss with the veg, then sprinkle over the nuts and serve with the creamy horseradish. Great with mashed potatoes.
Making it Oriental
Season the steak with 1 tsp Chinese five spice powder. Use olive oil mixed with a little sesame oil for stir-frying and replace the horseradish sauce with soy sauce.
Making it with more veg
To make it with more vegetables add 2 sliced or crushed garlic cloves and more vegetables, such as sliced carrot, mushrooms, cabbage or leeks.