Purple sprouting broccoli, oh how I love thee! The first time I learnt about PSB was when I started working as a customer services advisor at Abel and Cole. I started working there in January and even then I was getting lots of customers asking when the PSB was coming and to be honest I didn’t get what all the fuss is about, I mean it’s just broccoli right? So the first weekly staff veg bag we got with PSB, I tried it by blanching it, seasoning it and then letting butter melt over it and I instantly fell in love. Yes it’s a bit like broccoli but so tender, so sweet and it makes the water purple!
Since then PSB is the one veg that I don’t mind receiving for weeks on end. It’s so versatile, you can have it cold in salmon salads, blanch it and toss in some pasta with olive oil, steam it on the side of a roast dinner, I could go on. This time, I decided to use it in a stir fry with some sliced steak for a speedy after work, after run dinner. This is from a Jamie Oliver recipe on the internet; here, and it’s dead simple to make. Delicious too!
The coriander seeds give the dish depth, but I think it’s alright to do without it if you want the fresh flavours. I included it but made a couple of adaptations as you don’t really get red onions in a veg box often. I cooked the chilli with the onion, garlic and ginger, and left the seeds in as my boyfriend and I enjoy spicy food. If you want a medium heat, cook without the seeds, and for a mild stir fry, add the sliced chilli as a garnish at the end. I also made this dish with rice as the sauce releases a lot of juices that I want the rice to soak up, which don’t often happen with noodles.
Ingredients
200g purple sprouting Broccoli
sea Salt and freshly ground Black pepper
1 350g ribeye Steak (original called for 2 x 300g good-quality sirloin steaks)
2 tsp Coriander seeds
olive Oil
1 Onion, peeled and finely sliced (original called for 1 red onion)
2 cloves Garlic, peeled and finely sliced
a thumb-sized piece of fresh Ginger, peeled and finely chopped
3 tbsp Soy sauce
1 tsp Sesame oil
½ cup of Rice
finely sliced red chilli, to serve ( I cut my lengthways)
Recipe
Place the broccoli spears into a heatproof bowl and cover them with boiling water. Add a good pinch of salt and leave for 10 minutes. Drain and put to one side.
Slice the steaks into finger-sized strips and season with salt and pepper. Pound the coriander seeds in a pestle and mortar, then sprinkle over the meat so they stick to it and give it a lovely, fragrant flavour.
Heat a wok or large frying pan until very hot. Pour in a splash of olive oil and add the onions, garlic and ginger. Fry for a couple of minutes until the onions have softened a little. Drop in the seasoned pieces of beef and stir-fry for a couple of minutes. Add the broccoli spears and fry for a further 2 minutes, stirring all the time.
Pour in the soy sauce and sesame oil. Toss in the pan until everything is well coated. Serve with egg noodles or steamed rice, with some sliced red chilli sprinkled over the top.
The coriander seeds give the dish depth, but I think it’s alright to do without it if you want the fresh flavours. I included it but made a couple of adaptations as you don’t really get red onions in a veg box often. I cooked the chilli with the onion, garlic and ginger, and left the seeds in as my boyfriend and I enjoy spicy food. If you want a medium heat, cook without the seeds, and for a mild stir fry, add the sliced chilli as a garnish at the end. I also made this dish with rice as the sauce releases a lot of juices that I want the rice to soak up, which don’t often happen with noodles.
200g purple sprouting Broccoli
sea Salt and freshly ground Black pepper
1 350g ribeye Steak (original called for 2 x 300g good-quality sirloin steaks)
2 tsp Coriander seeds
olive Oil
1 Onion, peeled and finely sliced (original called for 1 red onion)
2 cloves Garlic, peeled and finely sliced
a thumb-sized piece of fresh Ginger, peeled and finely chopped
3 tbsp Soy sauce
1 tsp Sesame oil
½ cup of Rice
finely sliced red chilli, to serve ( I cut my lengthways)
Recipe
Place the broccoli spears into a heatproof bowl and cover them with boiling water. Add a good pinch of salt and leave for 10 minutes. Drain and put to one side.
Slice the steaks into finger-sized strips and season with salt and pepper. Pound the coriander seeds in a pestle and mortar, then sprinkle over the meat so they stick to it and give it a lovely, fragrant flavour.
Heat a wok or large frying pan until very hot. Pour in a splash of olive oil and add the onions, garlic and ginger. Fry for a couple of minutes until the onions have softened a little. Drop in the seasoned pieces of beef and stir-fry for a couple of minutes. Add the broccoli spears and fry for a further 2 minutes, stirring all the time.
Pour in the soy sauce and sesame oil. Toss in the pan until everything is well coated. Serve with egg noodles or steamed rice, with some sliced red chilli sprinkled over the top.
3 comments:
PSB Hmm hmmm hmm. Stir Fry beef with Broc is one of our household faves but never tried it with PSB, looks like it would be rude not to now.
Looks great Maya
Hi Maya, thank you for visiting and link my blog!
You gave me a great idea for tonight's menu, this beef and broccoli stir fry looks delicious and easy and quick to cook, it's a perfect dish for a busy weekend! Thank you x
The way you described this dish made my mouth water.I'm adding this in my to-do recipes this week.I followed you from the foodie blog roll and I'd love to guide Foodista readers to your site. I hope you could add this beef and broccoli widget at the end of this post so we could add you in our list of food bloggers who blogged about recipes for beef broccoliThanks!
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