Spicy stir-fried beef & broccoli with carrot noodles
Calorie controlled cooking spray
2 clove(s), finely sliced
Beef sirloin steak, lean, raw
450 g, sliced into thin strips
1 tablespoons, heaped
30 g, roughly chopped
500 g, spiralised
- Put the broccoli in a large pan of water, bring to the boil and cook for 2 minutes or until just tender. Drain and set aside.
- Mist a wok with cooking spray, cook the onion and garlic over a medium heat for 6-8 minutes until soft. Turn up the heat and add the steak. Stir-fry for 2 minutes until browned all over. Reduce the heat to medium, then add the broccoli, sesame oil, soy sauce, sriracha sauce and honey. Toss to heat through. In a separate pan, toast the cashews for 2-3 minutes until golden.
- Meanwhile, put the carrot ‘noodles’ in a pan and add 100ml water. Cook over a medium heat for 3-4 minutes until the water has evaporated and the ‘noodles’ are tender, but still retaining a bit of bite. Add more water if needed. Divide the carrot noodles between 4 bowls and top with the stir-fry. Sprinkle over the cashews and serve with the coriander and lime wedges.