Serves 4

For the sauce:
1 tbsp sweet chilli sauce
1 x 2cm piece of fresh ginger, peeled and grated
1 garlic clove, crushed
1 red chilli, finely chopped
2 tbsp soy sauce

For the stir-fry:
2 tbsp sesame oil
400g stir-fry beef
Zest and juice of 1 lime Salt and black pepper
200g tenderstem broccoli
80g curly kale, chopped
1 carrot, peeled into ribbons
1 red pepper, deseeded and sliced
75g cashew nuts, toasted
1 spring onion, sliced
2 tbsp sesame seeds

To serve:
Boiled rice

1. In a small bowl, whisk together all of the ingredients for the sauce and set aside.
2. Heat the sesame oil in a wok over a high heat and cook the beef for 2-3 minutes. Add the lime zest and juice. Season with salt and pepper.
3. Add the broccoli and stir-fry for three minutes. Add the kale, carrot and pepper and continue to cook for three minutes.
4. Add the sauce and stir-fry for two minutes to heat through
5. Divide the dish amongst serving dishes. Sprinkle with the toasted cashews, spring onions and sesame seeds, then serve with boiled rice.

Per serving: 453kcals, 24.7g fat (5.5g saturated), 21.8g carbs (4.6g sugars), 38.3g protein, 4.5g fibre, 0.585g sodium