Mongolian Beef with Broccoli & Spring onions

Ingredients

• 2 1/2 oz (71 g) top sirloin steak, sliced thin
• 1 tsp (3 g) cornflour
• 1 tbsp (15 ml) avocado oil
• 1 1/2 cups (136 g) broccoli florets
• 6 medium (90 g) spring onions, cut in batons
• 2 cups (140 g) red cabbage, shredded
• 1 tbsp (12 g) granulated 1:1 sweetener
• 2 tsp (10 ml) reduced-sodium soy sauce
• 1 tbsp (15 ml) unseasoned rice vinegar
• 2 garlic cloves, minced

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Method

1. Toss the beef with the cornflour and leave 5 minutes; the coating is what holds the glaze on the meat. Heat the avocado oil in a 10-inch (25cm) skillet over high heat until shimmering. Sear the beef in one layer for 60 seconds in total, until browned at the edges, then lift it out.
2. Lower the heat to medium-high, add the broccoli with 2 tablespoons of water, cover and cook 2 minutes, until bright green. Add the spring onions and cabbage for 2 minutes, until just wilted. Stir in the sweetener, soy sauce, vinegar and garlic and bubble down to a syrup. Return the beef off the heat.