SCOTCH BEEF WITH BROCCOLI STIR-FRY

SCOTCH BEEF AND BROCCOLI STIR-FRY

SERVES: 4 PREP: 5 MINS COOK: 25 MINS

INGREDIENTS 600g lean Scotch Beef PGI rump steaks, thinly sliced 30 ml rapeseed oil - plus extra to fry the steaks, approx 1tsp 1 large red onion, thinly sliced 1 large clove garlic, thinly sliced 15g piece fresh ginger, peeled and thinly sliced 1 tsp Chinese five spice powder 20 ml light soy sauce 2 tsp oyster sauce (or substitute with a dessert spoon of Worcestershire sauce) 20g tomato purée Juice of 1 lemon 50 ml sherry or white wine (or substitute with 25 ml white wine vinegar) 150g tenderstem broccoli, thinly sliced

METHOD 1. Heat the oil in a wok and fry the red onion, garlic and ginger for a couple of minutes. 2. Add the five spice, soy sauce, oyster sauce, tomato purée, lemon juice and wine or sherry. Cook for a minute then transfer to a bowl. 3. Put the broccoli into a bowl, cover with boiling water and leave for 10 minutes. 4. Heat the remaining oil in a wok. Add the rump steaks and cook for 6 - 7 minutes until browned. 5. Drain the broccoli and add to the wok along with the red onion mix. Heat gently for a few minutes until heated through. 6. Serve with rice or noodles.

PROTEIN RICH TONIGHT

Beef is naturally rich in protein. A ‘source of’ or ‘rich source of’ are approved health claims under the EU health claim regulation (Regulation (EC) No 1924/2006). Find out more at scotchkitchen.com/nutrition-health