The protein cooking time listed in this recipe has been updated.
As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Serving size
Ingredients
Ingredients
-
1 tsp Chinese five-spice(Star Anise, Sichuan Pepper, Fennel, Cassia, Cloves)
-
1 beef stock cube (Celery)(sea salt, potato starch* , palm oil* , vegetables* 4.8% (onions* 4%, carrots* 0.5%, mushrooms* 0.3%), sugar*, natural flavour caramelised* , yeast extract, beef powder* 1.5%, beef* 1.2%, spices and herbs* (parsley* , black pepper* , rosemary*, garlic*, turmeric*, bay leaves*) * Organic ingredients)
- 4 bavette steaks
- 8cm fresh ginger
- 1 garlic bulb (use half)
- 1 pak choi
- 4 spring onion
- 1 romano pepper
- 25g honey
-
3 tbsp tamari (Soya)(Water, Soybeans, Salt, Spirit Vinegar)
- 4 tbsp cornflour
- 1 head of broccoli
- 80g baby spinach
Allergens
Contains:
Soya
May Contain:
Celery
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 116Kcal | 461Kcal |
| 485kJ | 1930kJ | |
| Fat | 5.8g | 23g |
| of which saturates | 1.8g | 7.2g |
| Carbohydrates | 6g | 26g |
| of which sugars | 2.2g | 8.9g |
| Protein | 10g | 41g |
| Salt | 0.75g | 3.0g |
| Fibre | 1.3g | 5.2g |
Prep in 10
High protein
5 plants
Bavette Steak & Broccoli Stir-Fry
A speedy grass-fed British beef stir-fry bursting with crowd-pleasing Chinese flavours. We're talking warming five-spice, vitamin-rich pak choi and fresh ginger. So satisfying, you won’t even miss the heavy carbs.
Cooking Instructions
Cooking Instructions
- Finely chop or grate 4 garlic cloves and the ginger. Dissolve the stock cube in a jug with 300ml hot water. Add the ginger, garlic, honey, tamari, half the five-spice and 1 tbsp cornflour. Mix well.
- Cut the steaks into 5-6 slices and place in a bowl with the remaining five-spice, cornflour, a pinch of sea salt and black pepper. Heat a large frying pan with 1 tbsp oil on medium-high heat. Add the steaks and cook for 5 mins, until golden brown and crisp. Remove and leave to rest.
- Thinly slice the pepper and spring onions. Cut the broccoli into florets. Roughly chop the pak choi and spinach.
- Wipe the beef pan and reheat with 1 tbsp oil on medium-high heat. Add the broccoli, pepper and spring onions and cook for 5 mins. Add the stock mixture and cook for another 2-3 mins, until thickened. Add the spinach and pak choi and cook for 2 mins, until softened. Return the steaks to the pan and mix to coat.
- Transfer the bavette steak and broccoli stir-fry onto plates and serve.
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