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

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