4 Spring onions, white and green part separated, chopped
1 small head broccoli, cut into small florets
¼ cup Wattie’s Creations Sweet Chilli Sauce
2 Tbsp rice wine vinegar (optional)
1 Tbsp soy sauce
½ cup Wattie’s frozen Edamame
1 tsp cornflour
¼ cup cold water
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Toss beef strips in Gregg’s Ground Chinese Five Spice.
Heat sesame oil with a dash of vegetable oil in a wok or frying pan. Add beef and stir-fry over a high heat to brown. Remove beef from the pan and keep warm.
Reduce heat. Add garlic, red capsicum, the white part of the spring onions and broccoli florets. Stir-fry until vegetables soften.
Mix together Wattie’s Creations Sweet Chilli Sauce, rice wine vinegar (if wished) and soy sauce. Add to vegetables with the Wattie’s frozen Edamame. Return meat to the pan and continue stir-frying a further minute. Mix cornflour into the cold water and stir into the pan. Continue cooking until sauce thickens and coats the beef and vegetables. Serve over rice. Garnish with the sliced green parts of the spring onions.