2 Serves

25 min prep time

405 Cal / F 7g/ CHO 45g/ P 39g

Ingredients

• 1g Olive oil spray
• 300g Lean rump steak, thinly sliced
• 1/2 Red onion (73g), cut into thin wedges
• 1 Cloves garlic (3g), crushed
• 1 x 2cm Pieces ginger (10g), finely shredded
• 1 Red Chilli (10g), thinly sliced
• 200g Broccolini, trimmed
• 1 1/2 Tbls Apple cider (30g)
• 1 1/2 Tbls Reduced salt soy sauce (30g)
• 1 Tsp cornflour (3g)

Method

1. Spray a wok or large deep non-stick frying pan with oil and heat over medium-high heat. Add half the beef and stir-fry for 2-3 minutes or until browned. Transfer to a plate. Repeat with remaining beef. Set aside.
2. Add onion, garlic, ginger and chilli. Stir-fry for 1 minute. Add broccolini and 2 tablespoons water and stir-fry for 2-3 minutes or until just tender.
3. Combine sherry, soy sauce, 1/4 cup (60ml) water and cornflour in a small bowl. Add to pan and stir-fry for 1 minute or until sauce has thickened. Return beef to pan and toss to combine. Divide between bowls and serve.