Spicy stir-fried beef & broccoli with carrot noodles
4
Points®
Total time: 25 min • Prep: 10 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Get inspired with this easy beef stir-fry and increase your veg intake with some colourful carrot noodles.
Ingredients
Broccoli, raw
200 g
Calorie controlled cooking spray
4 spray(s)
Red onion
1 small
Garlic
2 clove(s), finely sliced
Beef sirloin steak, lean, raw
450 g, sliced into thin strips
Sesame Oil
1 tablespoon(s)
Soy Sauce
1 tablespoon(s)
Chilli Sauce
2 teaspoon(s)
Honey
1 tablespoon(s)
Cashew Nuts
30 g, roughly chopped
Carrots, raw
500 g, spiralised
Lime
1 medium
Coriander, fresh
1 teaspoon(s)
Instructions
1
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.
2
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.
3
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.
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