British Beef & Broccoli with Psyllium 'Noodles'

A take on the takeaway favourite, this stir-fry is all about hearty British beef and nutrient-dense broccoli. We've replaced carb-heavy noodles with our own ingenious, high-fibre version made from psyllium, creating a deeply savoury and satisfying meal.

Method

1. 1

   First, make the 'noodles.' In a bowl, vigorously whisk the psyllium husk powder into the hot beef broth until it forms a thick, smooth gel. Let it rest for 5 minutes.

2. 2

   Transfer the gel to a piping bag (or a sturdy ziplock bag with a corner snipped off). Pipe thin 'noodles' into a pot of simmering salted water. Cook for 1-2 minutes, then drain and rinse with cold water. Set aside.

3. 3

   Marinate the beef slices in 1 tbsp of tamari, the garlic, and a pinch of black pepper.

4. 4

   Heat a wok or large skillet over high heat. Add the sesame oil. Once hot, add the beef and stir-fry for 2-3 minutes until browned. Remove from the pan.

5. 5

   Add the broccoli florets to the pan with a splash of water, cover and steam for 3-4 minutes until tender-crisp.

6. 6

   Return the beef to the pan. Add the cooked psyllium noodles and the remaining 1 tbsp of tamari. Toss everything together for 1-2 minutes to heat through.

7. 7

   Serve immediately.