- 200g purple sprouting or Tenderstem broccoli
Like cabbage and cauliflower, broccoli is a brassica and is sometimes known by its Italian name…
- 4 tsp groundnut oil
- 400g rump steak, trimmed of any excess fat and cut into thin strips
- 2 tsp cornflour
- 2 red peppers, deseeded and sliced
- thumb-sized piece ginger, peeled and cut into matchsticks
Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…
- 4 garlic cloves, finely chopped
- 1 red chilli, thinly sliced (deseeded if you don't like it too hot)
- 4 spring onions, halved and sliced lengthways
Also known as scallions or green onions, spring onions are in fact very young onions, harvested…
- 2 oranges, 1 juiced and 1 cut into segments
One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…
- 1½ tbsp clear honey
- 1 tbsp rice vinegar
- 1 tbsp dark soy sauce
- steamed rice or noodles, to serve
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.