Beef & orange stir-fry

• purple sprouting or Tenderstem broccoli↗200g g
• groundnut oil4 tsp tsp
• rump steak↗400g g

  trimmed of any excess fat and cut into thin strips

• cornflour↗2 tsp tsp
• red peppers↗2

  deseeded and sliced

• thumb-sized piece ginger

  peeled and cut into matchsticks

• garlic cloves↗4

  finely chopped

• red chilli↗1

  thinly sliced (deseeded if you don't like it too hot)

• spring onions↗4

  halved and sliced lengthways

• oranges↗2

  1 juiced and 1 cut into segments

• clear honey↗1 ½ tbsp tbsp
• rice vinegar↗1 tbsp tbsp
• dark soy sauce↗1 tbsp tbsp
• steamed rice or noodles

  to serve

Step-by-step instructions

1. 1

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

2. 2

   Heat 2 tsp of the oil in a non-stick wok or large frying pan and toss the beef strips in cornflour. When the oil is hot, fry the beef for 1-2 mins to brown, then put to one side.

3. 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 more, taking care not to burn the garlic. Add the orange juice, honey, rice vinegar and soy, and bubble down briefly before stirring in the broccoli, beef and orange segments. Heat through, then sprinkle with the remaining chopped spring onion. Serve with rice or noodles.