This season we have had an abundance of broccoli. When I say ‘we’, I mean the lovely farmers that provide us with vegetables each week – the company that delivers to us has even given us some for free on occasion, that’s how much they must have! Broccoli is available all year, but the peak season is typically October through to April (in the UK). This recipe is a great way to use up a whole head of broccoli, and doesn’t require too many other ingredients.
Ingredients – serves 4
1 tbsp. ginger garlic paste (or use fresh if you prefer)
1 tbsp. soy sauce
1 tbsp. vinegar
1/4 tsp. chilli powder
1 tbsp. coconut oil
1 onion, thinly sliced
1 red capsicum (pepper), thinly sliced
1 head of broccoli, cut into small florets
1/2 cup water or beef stock
Cooked quinoa or rice
Sesame seeds to garnish
In a bowl, mix the ginger garlic paste, soy sauce, vinegar and chilli powder. Place the steak in and allow to marinate for 20 minutes.
Heat 1 tbsp. coconut oil in a frying pan. Once sizzling hot, add the steak and fry for 3-4min each side, depending on thickness.
Remove steak and place onto a plate to rest. Add the onion and capsicum and remaining marinade to the frying pan and cook for 2-3 minutes until softened. Add the broccoli and stock, and stir to cook evenly. When it is cooked to your liking (I like my vegetables with a bit of crunch in them), remove from the heat.
To serve, slice the beef into thin strips. Combine well with the vegetables, then serve up with a side of quinoa or rice. Sprinkle with sesame seeds and season with salt and pepper.