Chilli Salt Sticky Beef and Broccoli Stir-Fry

Difficulty: Easy | Prep: 15 min | Cook: 15 min | Total: 30 min | Serves: 4 | Dietary: Gluten-Free, Dairy-Free

This is the sort of dinner that beats takeaway on a cold night and still lands on the table in half an hour. The beef goes dark and sticky, the broccoli picks up charred edges, and Chooki's Chilli Chicken Salt does the heavy lifting on both flavour and a proper hit of warmth. Serve it over rice and you're sorted.

Step 1: Sear the Beef

Get a wok or big frypan screaming hot with 1 tablespoon of the oil. Pat the beef dry, toss it with 1 tablespoon of the Chilli Chicken Salt, then sear it in a single layer for about a minute each side until browned. Don't crowd the pan. Do it in two batches if you need to, then tip the beef onto a plate.

Step 2: Char the Broccoli

Add the last tablespoon of oil to the same pan. Throw in the broccoli and let it sit for a minute before you stir, so it catches some colour. Add the garlic and ginger, splash in 2 tablespoons of water, then cover for 2 minutes so the broccoli steams through but keeps its bite.

Step 3: Make It Sticky

Stir the tamari, honey and rice wine vinegar together in a cup. Return the beef to the pan, pour the sauce over, and toss everything for a minute or two until it reduces to a glossy glaze that clings to the meat. Sprinkle over the last tablespoon of Chilli Chicken Salt and serve straight over steamed rice.

Tip: Slice the beef against the grain and as thin as you can manage. That's the difference between tender strips and chewy ones. Ten minutes in the freezer firms the meat up and makes thin slicing a lot easier.