How to make spicy peanut beef stir fry with tenderstem royale

Spicy peanut beef stir fry with tenderstem royale

This stir fry is incredibly moreish; it’s a real treat and yet takes just minutes to put together. Try it with basmati rice or your favourite noodles.

Prep: 10 minutes
​Cook time: 10 minutes

Serves 2 generously

30ml vegetable oil
2 cloves garlic, finely sliced
1 red chilli, finely chopped
180g tenderstem royale
1 red pepper, finely sliced into strips
1 yellow pepper, finely sliced into strips
260g beef steak (rump, sirloin or fillet), cut into 1cm slices
45g smooth peanut butter
20ml dark soy sauce
15ml rice vinegar
3 spring onions, finely sliced into long strips
Handfull salted peanuts, roughly chopped 
Cooked rice or noodles to serve

Cut the florets off the tenderstem royale and set aside. Cut the stems into 2in pieces, then halve or quarter them lengthways (whichever will make the tenderstem royale) pieces a similar size as the pepper strips to ensure even cooking.

Mix the peanut butter, soy sauce and rice vinegar together and set aside.

Heat the vegetable oil in a large wok, then add the garlic and chilli. Stir fry on a high heat for 15-30 seconds until the garlic just starts to turn golden, then add the peppers and tenderstem royale stems. Stir fry, keeping the heat on high, for 4 minutes until just softened.

Rub the beef strips with half a tablespoon of vegetable oil. Move the vegetables to one side of the wok, then add the beef and let it sear on the other side of the wok for 15 seconds before mixing everything together to stir fry for a further 2 minutes, along with the reserved tenderstem royale florets.

After 2 minutes, the beef should be cooked through. Lower the heat, then add the peanut sauce and three-quarters of the sliced spring onions. Stir for a further minute, then divide between deep serving bowls. Top with the remaining spring onions and chopped peanuts and serve immediately with rice or noodles.

Top tip: once you’ve sliced the spring onions, put them in a bowl of cold water – it’ll take away some of the sharpness, and crisp them up nicely.

Recipe from tenderstem.co.uk