Thai-style orange beef
I love the sweet, pungent flavours of Thai cuisine combined with Chinese spicing – they work perfectly together. Add cooked wide rice noodles at the end, if you like, and toss through some cashews for a protein-rich crunch. SERVES 2 476 CALS PER SERVING 1 tbsp rapeseed oil 1 large red onion, finely sliced into wedges 1 stalk of lemongrass, finely grated 1 red chilli, deseeded and sliced pinch of ground black pepper FOR THE BEEF 2 x 200g sirloin steaks, fat trimmed off, sliced into 1cm thick strips ½ tsp Chinese five-spice powder pinch of sea salt flakes pinch of ground black pepper 1 tbsp cornflour FOR THE SAUCE 1 tbsp low-sodium light soy sauce 1 tbsp fish sauce 1 tsp caster sugar juice of 1 large orange juice of 1 lime 1 tbsp cornflour TO SERVE 2 spring onions, finely sliced small handful of fresh mint leaves small handful of fresh coriander leaves watercress leaves, to serve sriracha chilli sauce (or your favourite, optional)
Place all the ingredients for the beef in a bowl and toss together, then set aside.
Whisk together all the ingredients for the sauce in a jug and stir well to dissolve the sugar. Set aside.
Heat a wok over a high heat until smoking and add the rapeseed oil. Add the red onion and stir-fry for 10 seconds until it starts to soften. Add the grated lemongrass and red chilli and toss for a few seconds, then add the beef and sear and brown for 10 seconds. Flip the beef over and toss for 20 seconds until the beef is coloured and seared on the outside but is still medium on the inside (cook for another minute if you want it well done).
Pour in the sauce and toss for 30 seconds until the beef is well-coated and has absorbed the flavours in the pan. Season with ground black pepper.
Take off the heat immediately and transfer to a serving plate. Garnish with the spring onions, fresh herbs and watercress and toss at the table before eating. If you like a little extra spice, serve with a side of your favourite chilli sauce.