Ingredients

• 250ml beef stock
• 0.5 head broccoli, broken into small florets
• 70g frozen peas, thawed
• 2 cloves garlic, sliced
• 1 tbsp rapeseed oil
• 1 red pepper, thinly sliced
• 50ml reduced salt soy sauce
• 150g SuperValu button mushrooms, sliced
• 1 tsp SuperValu cornflour
• 1 small SuperValu courgette, thinly sliced
• 1 stick SuperValu fresh ginger (approx. thumb-sized), peeled and grated
• 225g SuperValu prawns, shelled and deveined (ask your SuperValu fishmonger to do this for you)
• 2 SuperValu scallions, sliced
• 225g SuperValu sirloin cut into 2.5cm thick strips
• 1 tbsp water
• 100g SuperValu basmati rice or brown rice
• 1 bunch SuperValu fresh coriander

Method

1. Stir fries cook very quickly, so get all your ingredients measured out and prepared before you start to cook.
2. First, cook the rice according to the instructions on the packet and keep warm.
3. Heat the stock and the soy sauce in a small saucepan. Place the water and cornflour in a small bowl and stir to combine.
4. Whisk 1 or 2 tablespoons of the hot stock into the cornflour mixture, then pour this into the rest of the stock, whisking until smooth.
5. Bring to the boil and let it bubble for 1 minute, until it has started to thicken, then remove from the heat.
6. Heat the oil in a wok or large frying pan until it’s smoking hot. Add the prawns, beef, and broccoli and cook for 1 or 2 minutes, stirring constantly.
7. Add the remaining vegetables, garlic, and ginger, and cook for 2 minutes more, still stirring constantly.
8. Lastly, stir in the stock and cook until everything is piping hot.
9. Divide the rice between four shallow bowls and spoon the stir-fry on top.
10. Garnish with fresh coriander and serve.