Beef and broccoli stir fry

If you're doing a post-Christmas detox, this is the perfect dinner time recipe to help you feel full without added calories or bulky carbs. Packed with vegetables and protein, this stir fry is quick and cheap to rustle up on a week night. Swap your regular cooking oil for rapeseed oil, which is packed full of Omega 3 and lower in saturated fat. Serves: 4 Preparation Time: 15 minutes Cooking Time: 10 minutes Total Time: 25 minutes Ingredients: 1/2 to 1 lb. (0.45 kg) beef steak or other cuts, sliced into thin strips 2 medium heads of broccoli, cut into bite-size florets 1 pepper, sliced into thin strips 2 spring onions finely chopped 6 button mushrooms, chopped 1 medium sized carrot, thinly chopped 3-4 cloves garlic, finely chopped 2 tsp finely chopped fresh root ginger (or fresh ginger paste in a jar) 3 Tbsp. sherry (or cooking sherry), or red wine 1 small courgette, thinly sliced 1 tsp. sesame oil 2-3 tablespoons of Mr Hugh's cold pressed rapeseed oil Chilli flakes optional Method: Heat a wok or large frying pan over medium-high heat. Add the rapeseed oil and swirl around, then add the onion, garlic, and ginger. Stir-fry 1 minute to release the fragrance. Add the beef and stir-fry until browned, 4-5 minutes. Add the sherry as you stir fry to keep pan moist. Add broccoli, pepper, carrot and mushrooms stirring occasionally, until vegetables have softened but still retain some crunch. Switch off heat and drizzle over the sesame oil. Taste-test the dish, if not salty or flavourful enough add seasoning until the desired taste is achieved. Add more chilli for more heat. Recipe from handbag.com