Beef & orange stir-fry

Serves 2-3 Prep 15 mins

200g purple sprouting or

Tenderstem broccoli 4 tsp groundnut oil

400g rump steak, trimmed

of fat and cut into strips 2 tsp cornflour

2 red peppers, deseeded

and sliced thumb-sized piece ginger, peeled and cut into matchsticks 4 garlic cloves, finely

chopped Cook 10 mins

1 red chilli, thinly sliced (deseeded if you don’t like it too hot)

4 spring onions, halved

and sliced lengthways 2 oranges, 1 juiced and

1 cut into segments

11/2 tbsp clear honey 1 tbsp rice vinegar

1 tbsp dark soy sauce steamed rice or noodles,

to serve

1 Steam or boil the broccoli for 3-4 mins until tender. Drain and run under cold water.

2 Heat 2 tsp of the oil in a non-stick wok or large frying pan. Toss the beef in cornflour. Fry for 1-2 mins, then set aside.

3 Heat the remaining oil in the pan, then toss in the peppers and fry for 2 mins. Add the ginger, garlic, chilli and 3 spring onions, and cook for 1 min. Add the orange juice, honey, rice vinegar and soy, and bubble down. Stir in the broccoli, beef and orange segments. Heat through, then sprinkle with the remaining chopped spring onion. Serve with rice or noodles. PER SERVING 337 kcals, fat 11g, saturates 3g, carbs 25g, sugars 20g, fibre 6g, protein 34g, salt 1.2g