Thanks to foodie Anna Webster for this delicious recipe –


Charred broccolini and beef ‘stir fry’ with tamari sprinkle


Tamari sprinkle

3 x tablespoons pepitas

2 x tablespoons sesame seeds

Tamari, enough to bind (about 1-2 tablespoons)

Stir fry

250g beef steak (either porterhouse, scotch or fillet is fine!)

2 x bunches of broccolini

2 x handfuls of green beans

2-3 spring onions

1 x punnet cherry tomatoes

3-4 slices pickled ginger (sushi ginger)

Salt and pepper



Serves: 2

For the tamari sprinkle: Preheat your oven to 160°C degrees. In a bowl, mix the pepitas and sesame seeds and add enough tamari to bind the mixture together. Spread the mixture over a baking paper-lined oven tray and bake for around 10-15 mins or until the mix has dried and set. It will appear clumpy – leave to cool completely before crumbling in your hands to separate.

For the stir fry: Set your Big Green Up for direct cooking (no ConvEGGtor). Once it’s hot and ready, place the broccolini, beans and spring onions directly onto the grill. Cook, turning regularly, until the vegetables have softened slightly and have a nice char. This will only take a few minutes. Remove and set aside.

Season your steak with salt and pepper and cook it in the Big Green Egg until rare (or medium rare if you’d prefer). Set aside to rest.

While the meat is resting, chop the broccoli and beans into pieces about 3-4cm long. Chop the whiter parts of the spring onion finely (you can leave the green parts a bit longer). Finely chop the sushi ginger and halve the tomatoes. Mix everything together in a bowl.

Slice the beef thinly and add it to the vegetables. Add two tablespoons of tamari sprinkle and stir to combine. Sprinkle with a few drops of tamari to dress, then taste and adjust for seasoning.

Serve over rice or on its own with more tamari sprinkle on top.

NOTE: The beef can also be omitted for a vegetarian/vegan option, or replaced with chicken!

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