The combination of tender beef, broccoli and other spring greens creates a flavour packed stir fry that delivers a powerhouse of vitamins, minerals, iron and zinc.
Place beef in a shallow dish, add garlic, sesame oil, tamari and mix well to coat and marinate the beef. Sprinkle over tapioca flour and mix well. Allow beef to marinate at room temperature for 15 minutes.
To make hoisin sauce, add miso, tamari and apple cider vinegar to a small mixing bowl and mix well to combine, add honey or rice malt syrup and Chinese five spice and stir through. Depending on the type of miso paste and tamari you use, you may have to balance the flavours to achieve a sweet, salty and slightly sour taste, adjust if necessary.
Place a large wok over high heat, add a teaspoon of oil and when hot add the beef to sear and seal it, don’t fully cook through. Toss meat with metal spatula to ensure even cooking, for about 1-2 minutes, then remove from wok and set aside.
Keep wok on high heat, add a teaspoon more oil then add broccolini, green vegetables and a few teaspoons of water to deglaze the wok and toss well cooking for about 3 minutes. Add beef back into the wok and cook for a further minute, add a few tablespoons of homemade hoisin sauce and toss well to quickly combine then turn off the heat. Garnish with white sesame seeds and serve with cooked brown rice or quinoa.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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