Chinese Takeaway-style Garlic Beef and Broccoli Bowls

Ingredients

• 2 tbsp light soy sauce, reduced-salt
• 1 tbsp oyster sauce
• 1 tsp honey
• 1 tsp sesame oil
• 1 tsp cornflour, cornstarch
• 3 tbsp water
• oil, for cooking, to taste
• 250g (9oz) lean beef steak, rump or sirloin, thinly sliced
• 200g (7oz) broccoli florets
• 2 garlic cloves, minced
• 2 spring onions, scallions, sliced
• 1 x 250g (9oz) pouch of cooked rice, brown, jasmine or basmati
• sesame seeds, to serve (optional)

Instructions

1. Mix the light soy sauce, oyster sauce, honey, sesame oil, cornflour and water in a small bowl to make a sauce.
2. Heat a large frying pan or wok over a high heat.
3. Spray or drizzle lightly with oil and sear the lean beef steak for 1–2 minutes until browned but still tender, then remove and set aside.
4. Add the broccoli florets to the pan with a splash of water, cover and steam-fry for 2–3 minutes until just tender and still bright green.
5. Add the garlic cloves and cook for 30 seconds until fragrant.
6. Return the lean beef steak to the pan, pour over the sauce and stir-fry for 1–2 minutes until the sauce thickens and coats everything.
7. Stir through most of the spring onions, reserving a few for garnish.
8. Heat the cooked rice according to the packet instructions and divide between bowls.
9. Top with the lean beef steak and broccoli florets, scatter with the remaining spring onions and add some sesame seeds, if you like.

Notes

Optional tip to tenderise the beef like a takeaway: toss the sliced steak with ½ teaspoon bicarbonate of soda (baking soda), 1 teaspoon light soy sauce, 1 teaspoon cornflour (cornstarch) and 1 teaspoon water. Leave for 15–20 minutes, then rinse, pat dry and cook as above (adds about 15 minutes).

Approx 480 kcal and 37g protein per serving.