Spring greens and chilli beef stir fry
Fancy a meal fit for an athlete? This quick dish is packed full of protein and veg with a delicious spicy kick.
2 tsp cornflour
4 tbsp light soy sauce
Juice of 1 lime or ½ small lemon
2 tbsp honey from the Love Local range
½ tsp dried crushed chillies
2 tbsp Ownsworth’s Rapeseed Oil
75g unsalted cashew nuts
300g Lincolnshire Quality beef steak, cut into thin strips
2 garlic cloves, peeled and finely chopped
2cm piece root ginger, peeled and grated
1 bunch (about 9) spring onions, trimmed and sliced thickly, diagonally
200g trimmed spring greens, roughly sliced
1 x 200g packet tenderstem broccoli, trimmed or florets of broccoli, chopped
Noodles, to serve
1. Place the cornflour in a bowl and mix in the soy sauce and lime or lemon juice. Add the honey and chillies and set aside.
2. Heat the oil in a wok or large saucepan and add the cashew nuts. Stir-fry for 30 seconds or until just turning golden. Remove with a draining spoon and set aside on kitchen paper.
3. Add the beef steak, garlic and ginger to the pan and stir-fry over a medium-high heat for two to three minutes or until just brown. Remove and set aside.
4. Add the spring onions, spring greens and broccoli to the pan and stir-fry for four to five minutes or until the greens are just beginning to wilt. Return the beef and cashew nuts to the pan with the soy sauce mixture. Heat through, stirring, until the sauce is bubbling and thickened, then serve with noodles.