About this recipe:Mushrooms supply selenium and potassium that help reduce the risk of stroke.
3 tablespoons soya sauce
2 teaspoons dark brown sugar
500 g beef round steak, cut across the grain into 3 mm-thick strips
1 small head broccoli (about 200 g), cut into 10 cm-long florets
2 tablespoons vegetable oil
150 g sliced shiitake mushroom caps
1 medium red capsicum, seeded and thinly sliced
150 g snow peas, stems and strings removed
4 spring onions, finely sliced diagonally
1 tablespoon crushed garlic
1 tablespoon finely chopped, peeled fresh ginger
pinch of chilli flakes
85 ml chicken stock
1 tablespoon balsamic vinegar
2 teaspoons cornflour
Directions Prep:20min › Cook:13min › Extra time:20min › Ready in:53min
Mix 1 tbsp soya sauce and all the brown sugar in a medium bowl. Add beef; toss to coat. Marinate at room temperature for 20 minutes. Steam broccoli until crisp-tender, 3 to 4 minutes. Cool under cold running water. Drain.
Heat oil in a large non-stick frying pan over a high heat. Add meat. Stir-fry just until pink, 2 minutes. Remove from pan.
Add mushrooms, capsicum, snow peas, spring onion, garlic, ginger and chilli flakes to pan. Stir-fry until snow peas are crisp-tender, 3 to 4 minutes.
Combine the stock, remaining soya sauce, the vinegar and cornflour in a small bowl until smooth. Add to pan. Bring to the boil (mixture will be thick). Add broccoli. Cook just until heated through, about 2 minutes.
Drain beef. Add to pan. Heat through, about 30 seconds. Serve immediately.