2 bunches broccoli
450g minced (ground) beef
1-2 small red chillies – fresh or dried optional
1 bunch basil leaves picked
Chop broccolini (or broccoli) into bite sized pieces. And finely chop chilli (if using).
Heat a little oil in a large frying pan or wok. Cook broccoli, stirring until slightly softened. Somewhere between super crunchy and very soft.
Remove veg from the pan. Add a little more oil and cook the meat and chilli, (if using) on a high heat until well browned. Stir often to break up the chunks.
Return the cooked veg to the pan. Warm through for a minute or so. Taste and season with salt, pepper and a squeeze of lemon.
Serve with basil leaves on top and extra lemon halves on the side.
Variations For Beef, Broccoli, Basil
vegan / vegetarian – replace meat with cooked lentils – I especially like French-style orlentils here. And serve with a good drizzle of extra virgin olive oil to stop it being too dry. A splash of soy sauce will also help give more complexity.
different veg – replace broccoli with broccoli, zucchini, asparagus, green beans or even cauliflower.
different meat – most ground (minced) meat is good here. Even chicken or pork. And sliced tender cuts such as beef fillet, lamb backstraps or chicken breast can also be used – just be careful with the cooking time.
carb lovers – serve with cooked rice or pasta.
budget – serve on a bed of cooked lentils to make your meat go further.
different herbs – replace basil with flat leaf parsley or coriander (cilantro).