Beef and Edamame Stir-Fry Recipe

Ingredients

• 1¼ cups uncooked freekeh
• 1 tbsp light olive oil
• 1 lb (450 g) beef sirloin steak, cut into strips
• 8 oz (225 g) carrots, shredded
• 8 oz (225 g) frozen shelled edamame
• 0.66 cup low-sodium soy sauce
• ¼ cup beef stock
• ¼ cup rice vinegar
• ½ tbsp cornstarch, mixed with a little warm water
• 1 tsp freshly grated ginger
• ½ tsp freshly ground black pepper
• handful of chopped scallions, to garnish

1. Place the freekeh and 3 cups of water in a large, lidded saucepan over medium heat. Bring to a boil, then reduce the heat to a simmer. Cover and cook for 20–25 minutes, until almost all the water has been absorbed. Remove from the heat, drain any excess water, and set aside.
2. Meanwhile, heat the oil in a large, lidded frying pan over medium heat. Add the beef and cook for about 1 minute, stirring occasionally. Remove with a slotted spoon and set aside. Add the carrots and edamame to the pan, cover, and cook for about 5 minutes, stirring occasionally.
3. Place the soy sauce, beef stock, rice vinegar, cornstarch, ginger, and pepper in a bowl. Whisk until well combined. Pour the liquid mixture into the pan. Then add the beef, stir well to combine, and bring to a boil. Cook, stirring frequently, for another 10–12 minutes or until the sauce thickens slightly. Remove from the heat. Divide the freekeh between four serving bowls and top with the stir-fry. Serve hot, garnished with scallions.