Beef, Broccoli and Beans

Elena Duggan

Ingredients:

  • 25g Yeo’s Sesame oil
  • 25g Peanut oil
  • 500g Beef mince, free-range grass-fed
  • 500g Green beans, topped and tailed if necessary
  • 500g/ 1 lge bunch Chinese broccoli, sliced in half or approximately the same length as beans
  • 1tbsp Pantai sriracha sauce/ sambal
  • 5 cloves Garlic, crushed
  • 1tbsp honey
  • 25g Tamari

Optional

  • Green shallots, sliced to serve
  • Red chilies, sliced to serve
  • Fried shallots to serve
  • Sesame seeds
  • Beef mince can be replaced with pork; I’d recommend adding 1tbsp ginger, crushed, at the same time as the garlic.
  • Vegetarian mince or finely diced firm tofu could substitute beef if desired.

Method:

  1. Heat oil in a wok to a high heat and breath of wok is visible.
  2. Stir-fry beef mince until almost cooked through before adding chili and garlic. Stir-fry for another 2-3 minutes or until chili and garlic is heated through. Keep moving everything to ensure no burning or uneven cooking.
  3. Add broccoli stems and stir-fry for 1-2 minutes before adding beans and leaves and str-frying for up to 4 minutes or just wilting but still vibrant in colour. Add honey and stir through.
  4. Serve with optional toppings.

Health Notes:

  • Gluten free
  • Grain free
  • Low Fructose / Minimal sugar
  • Keto Friendly
  • Vegetarian optional

Similar Recipes

Steak with Pepper Sauce

Steak with Pepper Sauce

Ingredients: Serves: 2-4 2 x 250g T-bone or Rump steak Sea salt 2 Tbsp Olive oil 2 Tbsp Butter 1 brown onion, diced 2-3 cloves garlic, finely chopped 1 tsp dried chilli flakes 2 tsp dried mixed herbs 40 ‘twists’ cracked black pepper 2 chicken stock cubes, crumbled 2-3...

Roasted Pumpkin, Pumpkin Seed and Miso Puree

Roasted Pumpkin, Pumpkin Seed and Miso Puree

Ingredients: Crown Pumpkin (or similar) Pumpkin Puree: 250g Pumpkin seeds 100g Miso 500g Spanish Onion 100g Butter Method: Pumpkin Puree: Roast pumpkin seeds at 200 degrees until golden Sweat down onions in butter until nice and golden Once all cooked blitz together...

Pork Meatballs in White Wine and Sage

Pork Meatballs in White Wine and Sage

Ingredients: 1kg pork mince 1 brown onion, finely diced 2 cloves garlic, finely diced 1 cup grated parmigiano cheese 1 egg 1/2 cup fresh breadcrumbs Plain flour, for dusting White Wine Sauce: 2 cups white wine 1 bunch sage leaves 2 sprigs of rosemary 2 bay leaves 6...

Beef and Lemongrass Betel Leaf Rolls

Beef and Lemongrass Betel Leaf Rolls

Ingredients: Serves: 4-6 500g beef mince 3 lemongrass stalks, white part only, grated 3 spring onions, white and green separated, each finely chopped 1 large clove garlic, grated ½ cup chopped coriander (stems included) 1 Tbsp fish sauce 1 Tbsp caster sugar 1 tsp salt...

BBQ Quail with Pancetta and Sage

BBQ Quail with Pancetta and Sage

Ingredients: Recipe brought to you with the help of our friends at Wine Selectors Serves: 4 Four quails 2 cloves of garlic, peeled and finely chopped 6-8  leaves of sage, finely chopped Sea salt and cracked pepper 8 strips smoky pancetta Olive oil Lemon halves for...

Creamy Tarragon Chicken

Creamy Tarragon Chicken

Ingredients: Serves: 4 2 tablespoon olive oil 3 garlic cloves, crushed 500g chicken breast, whole 1 brown onion, finely diced 1 cup dry white wine 1 cup cream 2 tablespoons tarragon, coarsely chopped 1 teaspoon cornflour serve with steamed rice and blanched broccolini...

Print Friendly, PDF & Email
SQUID - FEATURE

Join our mailing list to receive the latest news and updates from My Market Kitchen

You have Successfully Subscribed!