Soy Beef and Broccoli
This Soy Beef and Broccoli recipe contains many similar ingredients to the Sticky Asian Beef (opposite), so it is easy to bag both up for the freezer at the same time.
PREP: 5 MINS
COOK: 10 MINS
- 4 tbsp low-sodium soy sauce
- 2 tbsp Sweet Chilli Sauce
- 1 tsp frozen chopped garlic
- 2 tsp frozen chopped ginger
- 1 tsp cornflour
- tbsp sesame oil
- 400g beef stir-fry strips
- cups (350g) frozen broccoli florets
- 2 handfuls unsalted cashew nuts
How To Make Soy Beef and Broccoli
Lighter Serve: Cauliflower Rice and stir-fried pak choi
Family Serve: On a bed of wholewheat noodles with stir-fried pak choi
- Put the soy sauce, sweet chilli sauce, garlic, ginger and cornflour into a small bowl and mix well to combine.
Heat the sesame oil in a wok or frying pan over medium-high heat. Add the beef and cook, stirring, for 2 minutes. Add the broccoli and continue to cook for 3–4 minutes, until the beef is almost cooked to your liking. Add the sauce to the pan along with the cashews and stir to coat the beef. If you would like a saucy (rather than sticky) end dish, also add ½ cup (120ml) of boiling water. Serve hot.
Transfer the uncooked beef strips to a large, labelled freezer bag, but do not seal. Transfer the sauce to a smaller freezer bag and seal it, then place this bag into the larger bag with the beef. Seal the larger bag and freeze flat for up to 3 months.
TO COOK FROM FROZEN
Remove the bag containing the beef and the sauce from the freezer and leave to defrost fully in the fridge, ideally overnight. Once defrosted, cook and serve the beef as described in the To Cook section, left.