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Tender strips of rump steak quickly seared and tossed in a savoury ginger, garlic and chilli sauce with spring onions, broccoli and spinach. It’s a speedy one-wok dinner that’s ready faster than a takeaway. Lean beef provides plenty of protein and iron, and broccoli, spinach and brown rice add fibre.
1.
If using dried rice, start cooking it now, following the pack instructions (around 25–30 minutes).
2.
Toss the beef with the arrowroot flour.
3.
Heat the olive oil in the wok over a high heat. Sear the beef in 2 batches until browned but still slightly pink (1–2 minutes per batch). Transfer to a plate.
4.
Add the garlic, ginger and chilli, and stir-fry for 30 seconds.
5.
Add the broccoli and 3 tbsp water. Cover and cook until just tender (3–4 minutes).
6.
Return the beef to the wok with the soy sauce, fish sauce and spring onions. Toss until the sauce is glossy and the beef is hot (1 minute).
7.
Stir in the spinach until wilted, then drizzle with the sesame oil.
8.
Heat the rice pouch following the pack instructions, if using, and serve with the beef.
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Storage information
Leave to cool, then cover and refrigerate for up to 2 days. Reheat until piping hot all the way through. Freeze for up to 1 month; defrost overnight in the fridge and reheat until piping hot.
Tip
Lower carb: Skip the rice and add extra broccoli or pak choi.
Cost-saving tips
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