Chilli beef stir-fry

Serves 2
150g tenderstem broccoli, chopped into bite-sized pieces
100g baby corn, chopped into bite-sized pieces
2 tbsp cornflour
2 tsp Chinese five-spice
2 sirloin steaks, fat trimmed, cut into strips
2 tbsp peanut oil
1 x 3cm fresh ginger, piece grated
2 garlic cloves, crushed
½ tsp chilli flakes, dried
2 tbsp soy sauce
2 tsp brown sugar
2 tsp rice vinegar

To serve:
  1. Drop the broccoli and corn into a pan of boiling water and cook for one minute. Drain and transfer immediately to a bowl of iced water.
  2. In a shallow bowl, combine the cornflour and Chinese five-spice. Just before you’re ready to cook, add the steak strips and toss to coat.
  3. Heat the oil in a large wok or pan over a high heat. Add the steak and cook for 3-4 minutes until crisp and dark golden. Transfer to a plate using tongs. Drain away all but one tablespoon of fat from the pan. Place the pan back over a medium-high heat.
  4. Add the ginger, garlic and chilli flakes and cook for 30 seconds, then add the broccoli and corn and cook for one minute.
  5. Return the beef to the pan. In a small bowl or cup, stir together the soy sauce, brown sugar and rice vinegar. Add to the pan and toss to coat everything. Serve with rice.

Note: Vegetable oil can be used as an alternative to peanut oil, if you wish.

Per serving: 493kcals, 23.2g fat (5.9g saturated), 26.9g carbs (6.9g sugars), 45.3g protein, 4.6g fibre, 1.003g sodium