ASIAN BEEF NOODLES

Fresh and filling – use whatever steak you prefer, but make sure it is sliced thinly so that it cooks quickly.

Hands-on time 15min. Cooking time about 20min. Serves 4

2tbsp sunflower oil 400g (14oz) beef rump steak, fat removed and thinly sliced 2 garlic cloves, crushed 2 red chillies, deseeded and finely chopped 200g (7oz) tenderstem broccoli, thicker stalks sliced in half lengthways 1 red pepper, deseeded and sliced 600g (1lb 5oz) straight-to-wok ribbon rice noodles (we used Amoy) 5 spring onions, finely sliced 1tbsp soy sauce 125ml (4fl oz) oyster sauce Juice of ½ lime, plus extra wedges, to serve Small bunch of basil, leaves torn off, to garnish

1 Heat 1tbsp oil in a large wok or large frying pan over a high heat. Brown the beef for 2-3min, in batches, then use a slotted spoon to remove to a plate.

2 Reduce heat to medium, add remaining oil to pan with the garlic and chilli, and fry for 1min. Add broccoli with 125ml (4fl oz) water, and cook for 5min. Add the red pepper and continue to cook for 3min, until tender. Add the noodles and break up with a spoon, and then add the spring onions.

3 Return beef to pan along with soy and oyster sauces, lime juice and a splash of water. Stir-fry for 1-2min until everything is hot and well coated in the sauce. Scatter over basil, and serve immediately with extra lime wedges.

PER SERVING 498cals, 32g protein, 13g fat (3g saturates), 60g carbs (4g total sugars), 7g fibre

GH TIP Next time, swap the beef for Portobello mushrooms or pan-fried tofu.