Beef and Brocolli

So a broccoli and porterhouse steak walk into a wok... Actually, never mind, this dish is no joke! It's one of the easiest, most delicious stir-fries you’ll ever have. We've nailed all the basic flavours, but we've also tossed in a secret ingredient, our Beef Bone Broth, which adds delicious support for your skin, gut, and bones. With collagen, zinc, and B vitamins in every bite, you can forget the takeout because this is take-care-of-yourself food.

Ingredients

PANTRY ITEMS

800g porterhouse steak

2 ½ tsp Bicarb soda

1 tbsp dark soy (omit and use double tamari if gluten free)

1 tbsp regular soy (use tamari if gluten free)

1 tbsp rice wine vinegar

½ tsp white pepper

1 tbsp brown sugar

1 tbsp Oyster sauce (preservative & additive free ideally)

3 cloves garlic, grated

1 onion, finely sliced

½ inch ginger grated

Neutral oil like grapeseed or avocado

1 large broccoli cut into small florets

Cooked rice to serve

Sesame seeds

NUTRA ORGANICS PRODUCTS

1 tbsp Beef Bone Broth Hearty Original

Method

1. Slice steak about 3mm thick

2. Combine beef and bicarb in a bowl and refrigerate for 30 to 40 minutes to velvet. This makes the beef more tender when frying

3. Mix together dark soy, regular soy, rice wine vinegar, white pepper, brown sugar, oyster sauce and beef bone broth in a small bowl to make the sauce

4. Fry garlic, onion, ginger and broccoli in a wok or pan with oil on a high heat for about 4-5 minutes until cooked. Transfer to a plate

5. Add more oil to the wok or pan and allow to get hot. Cook the beef in batches until browned

6. Add in the veggies again along with sauce mixture Fry for a minute or two until the sauce becomes sticky

7. Serve over cooked rice and add sesame seeds for garnishing

Servings: 4

Ready in: 25 mins prep time + 30 to 40 minutes for beef velveting

Difficulty level: Easy Peesy