Serves: 4

200g Tenderstem® broccoli
2 tablespoons groundnut oil
450g lean rump steak, cut into thin strips
1-2 red chillis, deseeded and finely sliced
1 large carrot, cut into thin sticks, about 6cm in length
2cm piece root ginger, peeled and finely chopped
1 large clove garlic, crushed
6 spring onions, trimmed and sliced
small handful coriander leaves
rice or noodles, to serve

Sauce:
2 teaspoons cornflour
1 tablespoon soy sauce
2 tablespoons dry sherry or Chinese rice wine
150ml beef stock
1 teaspoon honey
1 teaspoon toasted sesame oil

1. In a small bowl, mix together the ingredients for the sauce and set aside.
2. Prepare the Tenderstem® broccoli. Cut the floret ends off the Tenderstem® broccoli spears and leave whole. Slice the remainder of the Tenderstem® broccoli spears thinly, on the diagonal.
3. Heat a wok or large frying pan until hot. Add 1 tablespoon groundnut oil, then the rump steak and stir-fry for 4 minutes, adding the chilli for the final minute. Remove with a slotted spoon and keep warm.
4. Add the remaining tablespoon of groundnut oil to the pan. Add the prepared Tenderstem® broccoli and carrot, plus 2 tablespoons of water, and stir-fry for 3 minutes. Add the ginger, garlic and spring onions to the pan and continue stir-frying for another 2-3 minutes.
5. Return the cooked steak to the pan along with the sauce, and stir-fry for another minute until the sauce has thickened.
6. Serve the stir-fry topped with coriander leaves on a bed of rice or noodles.

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