Heat a wok on medium heat and spray well with 1 kcal spray.
Add the diced beef and cook for 2-3 minutes until browned on all sides.
Remove the beef and leave a side.
Spray the wok again with one kcal spray.
Add the onion and garlic.
Sweat for 2-3 minutes until softened.
Add the mushrooms, broccoli and pepper stir frying for 2-3 minutes.
Add the beef stock.
Season with thyme, bay leaves and black pepper.
Add the cornflour paste mixing in well to thicken the sauce.
Add the cream cheese and stir in until melted.
Remove the bay leaves.
Add back in the beef.
Season with fresh parsley.
Simmer for 3-5 minutes depending on how you like your beef cooked.
Serve with rice or mashed potato.