This doesn’t sound too exciting but is full of all those gorgeous Chinese flavours perfect for a fakeaway night in! You can always replace the beef with chicken.
Serves 4 – 6 generously
500g steak (I usually get what’s on offer Morrisons and Aldi are usually best but sometimes find a huge piece reduced at Asda or Tesco!)
1/2 tsp sesame oil (1syn check though)
1 large grated clove garlic
1 tsp grated Ginger (keep your ginger in the freezer and when you need it just grate it then put it back in the freezer! Lasts 1 year)
3 tbsp soy sauce and water
1 tbsp sweet chilli (check the syns!)
1 tsp cornflour (check syns here too)
300g chestnut mushrooms (the ones with brown skin or if you can get a mix that would be fab as some supermarkets sell shiitake or wild mushrooms – slice the mushrooms)
200g broccoli or green beans (pre steamed for 10 minutes)
1 white onion in 2 cm slices
Rice, spring onion and coriander to serve.
1. Slice the steak against the grain about 2 cm thick(little finger size thickness)
2. Heat a large pan or wok and spray with low cal spray and add your mushrooms stir frying every so often until they get good colour.
3. While the mushrooms are cooking mix together the ginger, garlic, soy, water, sweet chilli, sesame oil and cornflour.
4. Move the mushrooms to a plate/bowl and get the pan hot again.
5. Add the steak and let it sit for a minute before turning, once turned add your white onion.
6. Stir fry 3-5 minutes then add the broccoli, mushrooms and sauce and stir fry until the sauce thickens and coats everything.
Serve over hot rice or noodles sprinkled with coriander, spring onions and even some fresh chilli if you’re brace enough! If you can’t stand heat replace the sweet chilli with 2 tsp brown sugar!
Love Emily x