Sichuan Beef and Broccoli
This recipe is so easy and so incredibly tasty
Servings: 2 serves
Calories: 712kcal
Ingredients
- 1 clove garlic minced
- 1 tsp fresh ginger grated
- 1 tsp long red chilli halved and sliced
- 1/2 tsp white pepper
- 20 ml soy sauce or coconut aminos
- 300 g grass fed scotch fillet sliced thinly
- 1/4 small onion sliced thinly
- 1/4 green capsicum sliced into strips
- 4 broccolini florets
- 2 tbsp olive oil
- 2 tsp sesame oil
- 2 tsp nut butter
- 20 g butter
- 1/4 tsp Chinese five spice
- 1 tbsp tamari gluten free
- 2 tbsp Shoaxing wine this is non alcoholic and found in the Asian section at most supermarkets
- 1 tbsp sriracha
- 1/4 cup bean shoots
- 1 tsp toasted flaked almonds
- 1 tsp sliced spring onions
- 2 tsp sesame seeds
Instructions
- Place, garlic, ginger, white pepper, aminos and chilli into a small bowl with thinly sliced beef. Coat beef in seasoning.
- Place 1 tbsp olive oil and 1 tsp sesame oil into high heat wok or frypan
- Sauté onion, capsicum and broccoli flipping mix for 1-2 minutes
- Remove from wok into bowl and reserve
- Add remaining oils, butter, nut butter and five-spice to wok
- Add the beef strips and sauté stirring for 1-2 minutes
- Add your vegetables back to the pan, along with Shaoxing, tamari and sriracha
- Heat through add bean sprouts and sesame seeds and stir through before removing from heat
- Serve in bowl topped with toasted flaked almonds and sliced spring onions
Notes
The meat in this recipe can be changed to any other meat or seafood.
For a vegetarian or vegan please substitute the meat for tempeh or eggplant, and the butter for coconut oil or Nuttelex.
Nutrition
Serving: 1serve | Calories: 712kcal | Carbohydrates: 5g | Protein: 31g | Fat: 63g | Saturated Fat: 21g | Cholesterol: 126mg | Sodium: 1380mg | Potassium: 533mg | Fiber: 1g | Sugar: 1g | Vitamin A: 285IU | Vitamin C: 11.4mg | Calcium: 47mg | Iron: 4.6mg | Net Carbs: 4g