Honey-soy beef and broccoli

A sweet-savoury stir-fry with garlic, ginger and a glossy sauce. No chilli required, although you can add it at the end. Budget variation: beef mince is often easier to use and cheaper than steak strips. Frozen broccoli works well and reduces waste. Storage: refrigerate promptly and use within 2–3 days, or freeze portions. Store rice and stir-fry separately if possible.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Cook the rice according to the packet instructions.

Step 2

Mix the soy sauce, honey, vinegar, sesame oil, water and black pepper in a bowl.

Step 3

Heat the oil in a large frying pan or wok over medium-high heat. Add the beef and cook until browned. If using strips, cook in batches so the meat browns rather than steams.

Step 4

Add the onion and cook for 2–3 minutes.

Step 5

Add garlic and ginger and cook for 30 seconds.

Step 6

Add broccoli and 2–3 tbsp water. Cover for 3–4 minutes to help it soften, then remove the lid.

Step 7

Pour in the sauce and simmer for 1–2 minutes.

Step 8

Stir the cornflour slurry and add it to the pan. Cook until the sauce thickens and coats the beef and broccoli.

Step 9

Serve over rice. Add chilli flakes or sriracha to individual bowls if desired.