BEEF & BROCCOLI STIR FRY WITH TAMARI GLAZE & CASHEWS
Sticky, caramelised beef strips, crunchy tenderstem broccoli, and toasted cashews tossed in a punchy tamari glaze. Cooked in nourishing beef tallow for maximum flavour. Comfort food at its finest.
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PHAT: BEEF TALLOW
SERVES: 2
PREP TIME: 15 MINS
COOK TIME: 10 MINS
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INGREDIENTS
FOR THE STIR FRY
250g beef strips
2–3 garlic cloves (half grated, half sliced)
Thumb-sized piece of ginger (half grated, half julienned)
1 red chilli, julienned
1 small bunch tenderstem broccoli, cut into bite-sized pieces
2 spring onions, thinly sliced
1 small handful toasted cashew nuts, crushed
Beef tallow, for stir-frying
FOR THE TAMARI GLAZE
4 tbsp tamari
2 tbsp brown rice vinegar
1 tbsp Low Carb Larder Sweetener
Grated garlic & ginger (from above)
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METHOD
Step One:Build the Sauce
Grate half the garlic and half the ginger. Add to a pan with tamari, rice vinegar, and sweetener. Set aside.
Step Two:Prep the Aromatics
Slice the remaining garlic, julienne the remaining ginger and chilli, slice the spring onions, and crush the toasted cashews.
Step Three:Reduce the Sauce
Place the saucepan on a medium heat and simmer until slightly thickened. Set aside.
Step Four:Cook the Tenderstem
Heat a wok or frying pan on high with beef tallow. Stir fry the tenderstem until charred, then transfer to a plate.
Step Five:Stir Fry the Beef
In the same pan, add more beef tallow and fry the beef strips until charred. Add the sliced garlic, julienned ginger, and chilli (reserving some for garnish). Fry briefly, then return the tenderstem to the pan along with the sauce, spring onions, and most of the cashews. Toss well.
To Serve
Spoon onto a plate and garnish with the reserved spring onions, chilli, and cashews.
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Chef’s Tip:
This dish comes alive with high heat don’t overcrowd the pan or you’ll lose the char. Pairs beautifully with cauliflower rice or simply enjoyed straight from the wok.
