Chinese Tenderstem broccoli and beef stir-fry
Frozen tenderstem and beef make for a delicious, easy and healthy stir-fry
CHINESE TENDERSTEM BROCCOLI AND BEEF STIRFRY
I’ve had a revelation in my kitchen in the past year- frozen ingredients! I’ve only ever really used my freezer to store leftovers and emergency fish-fingers, but I’ve started to see the power of using my freezer to store my everyday ingredients. Not only is it so convenient for me as, aside from being a very disorganised shopper, I don’t live somewhere where I can just ‘pop’ to a shop; but there has also been a lot of publicity recently about how frozen ingredients are actually much more full of goodness than those sold as ‘fresh’, because they are frozen at their very freshest, locking in both flavour and nutrients! It makes sense, and I love to have the choice of accessing fresh vegetables and fish whenever I need them.
My latest discovery is frozen Tenderstem®, which launched in Iceland stores on 2nd January. We use a lot of broccoli in my house as it’s one of my favourite vegetables, so I was really happy to hear this! Tenderstem® is such a useful ingredient as it really goes with any type of meal- stir-fries, curries, roasts, pastas… it’s very easy and quick to cook, and has a lovely delicate, sweet flavour, and a tender consistency, which makes it really popular with my children too!
I wouldn’t tend to use a whole packet when I am cooking with Tenderstem®, and I feel so awful when I find the leftovers out of date and end up throwing them away, so it’s fantastic to now have the choice of buying this frozen. Each stem is frozen individually so that you can use as much or as little as you need for each meal. It cooks in 2-3 minutes from frozen, and you do not need to do any preparation, so there is no added inconvenience at all.
Tenderstem® is a cross between regular broccoli and Chinese kale- it’s an absolute hero nutritionally, not only does it have twice the amount of vitamin C as the same weight of fresh oranges, but it has one of the highest levels of folic acid which is very important for expectant mothers, but also helps to beat anaemia and fatigue. It is also a great source of vitamin A, iron, vitamin B6 and calcium!
Chinese beef and broccoli is one of our go-to easy mid-week meals, it’s very quick to prepare, only uses 1 pan, and is super speedy to make! It tastes delicious- with simple but effective flavours.
Tenderstem® is ideal for this meal, the taste and consistency are the perfect compliment to the beef, and it looks great on the plate! One of the keys to this meal is in slicing the beef very, very finely. You can find oyster sauce and Shaoxing rice wine in the Chinese section of most supermarkets.
Disclosure: This post was written in collaboration with Tenderstem®. All opinions are my own, and honest and truthful. All images are mine.