Beef Teriyaki Bowl with Tenderstem Broccoli

• 2garlic cloves, minced
• 1 tspcornflour
• 20 gfresh ginger, finely grated
• 4 tbspsoy sauce
• 1 tbsphoney
• 3 tbspmirin
• 600 gbeef sirloin steak, thinly sliced across the grain
• 300 gtenderstem broccoli
• 1 tbspvegetable oil
• 1 tbspsesame oil
• 600 gcooked jasmine rice, reheated until piping hot
• 3spring onions, sliced
• 2 tbsptoasted sesame seeds
• Fine salt, to taste
• Black pepper, to taste

Method

1. 1Whisk the soy, mirin, honey, garlic, ginger and cornflour in a small bowl until the cornflour fully dissolves and the sauce looks glossy. The garlic and ginger go in raw here; they'll cook out in the pan in seconds, so watch them when the sauce hits the heat.
2. 2Toss the sliced sirloin with half the sauce and a little black pepper. Leave for 5 minutes while you prepare the broccoli and heat the rice. Rump steak can be used instead; the nutrition estimate uses sirloin.
3. 3Bring a pan of water to the boil and salt it well; it should taste distinctly savoury. Blanch the tenderstem for 2 minutes, until just tender with proper bite. Drain, then toss straight away with the sesame oil and a pinch of salt while it's still steaming so the oil clings.
4. 4Heat the vegetable oil in a large wok over the highest heat until it shimmers and the first wisp of smoke rises. Lay the beef out in a single layer; cook in two batches, don't crowd the pan. All at once and the wok temperature crashes, water floods out, and you've boiled the beef instead of searing it. Leave undisturbed for 1 minute for a proper crust, flip, 30 seconds more, then lift onto a clean plate. Keep any marinade left in the bowl.
5. 5Lower the heat to medium. Add the remaining sauce and any marinade left in the raw-beef bowl, bring to a bubbling boil and cook for 2 minutes, adding a splash of water if it thickens too quickly. Return the beef and resting juices and toss until hot and coated. Taste before adding any salt.
6. 6Divide the jasmine rice between four bowls. Pile the teriyaki beef on top, lean the sesame tenderstem alongside, and finish with a generous scatter of toasted sesame seeds and sliced spring onions over each bowl.

Per serving

kcal

629

protein

48g

fibre

3.9g

carbs

59.9g

fat

20.9g