Beef stir-fry with broccoli, ginger and brown rice

Ingredients

For 1 serving

• Beef rump steak140 g
• Broccoli200 g
• Brown rice60 g
• Ginger5 g
• Garlic1 clove
• Soy sauce1 tablespoon
• Peanut oil10 g
• Sesame seeds3 g
• Saltto taste

Contains: gluten, nuts, soy, sesame,

In season: October – March

Method

1. Bring a pan of water to the boil, salt it and cook the brown rice for 35 minutes, until tender but still firm; drain.
2. Meanwhile break the broccoli into small florets; bring a small pan of salted water to the boil and blanch them for 3 minutes, until bright green; drain.
3. Cut the rump steak against the grain into thin strips; peel and grate the ginger; peel and chop the garlic.
4. Toast the sesame seeds in a dry frying pan over medium heat for 1–2 minutes, until golden, and set aside.
5. Heat the groundnut oil in a wide frying pan or wok over high heat until very hot, add the meat, garlic and ginger and stir-fry for 2 minutes, until the meat is no longer red; add the broccoli and soy sauce and cook for another 2 minutes, stirring, until everything is glossy.
6. Serve on the rice with the sesame seeds; taste before adding salt, as the soy sauce is already salty.