CHILLI PEANUT BEEF WITH RED PEPPERS, SWEETCORN & SPRING ONIONS

Think about your favourite stir-fry. Now think about making it without having to stand and stir. This dish has gone straight to the top of my list – not only does the beef, pepper and sweetcorn combination cook beautifully in the oven, but the peanut-soy dressing is addictive – and I’d happily eat it in sandwiches.

SERVES 2

PREP: 10 MINUTES

COOK: 25 MINUTES

400g free-range rump steak, sliced into 1.5cm slices

H 200g green beans

H 175g baby sweetcorn

H 1 red pepper, finely sliced

H 1 red chilli, finely grated

H 2 cloves of garlic, finely grated

H 5cm fresh ginger, grated

H 1 tsp sea salt flakes

H 1 tbsp sesame oil

HFOR THE DRESSING

H 45g crunchy peanut butter

H 1 tbsp dark soy sauce

H 1 tbsp rice vinegar or lime juice

H 1 tbsp water

TO SERVE

50g spinach, roughly chopped

H 3 spring onions, finely sliced

H a handful of salted peanuts, roughly chopped

quick-cook noodles or rice

HHStep 1 Preheat the oven to 220C/ 200C fan/gas 7. Tip the sliced steak, green beans, sweetcorn and pepper into a roasting tin large enough to hold all the veg in a single layer.

Step 2 Add the grated chilli, garlic, ginger, sea salt and sesame oil and mix to make sure everything is coated.

Step 3 Move the slices of steak to the top of the tin, as you want them to char nicely, then transfer to the oven to roast for 25 minutes.

Step 4 Meanwhile, mix the peanut butter, soy sauce and rice vinegar or lime juice with the water.

Step 5 Once the beef is cooked, stir through the spinach, pour over the dressing, scatter with the spring onions and salted peanuts and serve with the cooked noodles or rice.

NOTE If you want to get the sliced spring onions really crisp and take away a bit of the ‘onion-y’ flavour, stick them in a bowl of cold water for 10 minutes, then drain well.