World Cuisine

  • 300 g (10 oz) tenderstem broccoli, thinly sliced
  • low-calorie cooking spray
  • 2 garlic cloves, finely chopped
  • 1 tablespoon peeled and grated fresh root ginger
  • 500 g (1 lb) lean minced beef steak
  • 4 tablespoons Shaoxing rice wine
  • 6 tablespoons char siu sauce (Chinese barbecue sauce)
  • 50 g (2 oz) roasted peanuts, roughly chopped
  • 1 red chilli, deseeded and thinly sliced

Blanch the broccoli in a saucepan of boiling water for 1–2 minutes. Drain and set aside.

Spray a large nonstick wok or frying pan with cooking spray and heat over a high heat. Add the garlic, ginger and minced beef and stir-fry, breaking up the beef with a wooden spoon, for 3–4 minutes until the meat is browned.

Add the rice wine and char siu sauce and simmer for 1 minute. Add the broccoli and cook, stirring, for 1–2 minutes until heated through.

Remove the pan from the heat and scatter over the peanuts and chilli. Serve with rice noodles.

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