Aromatic beef and ginger stir-fry

A winning, sizzling dinner and perfect for celebrating Chinese New Year on 1 Feb.

SERVES 4 PREP TIME 10 MINS COOK TIME 10 MINS

● 1tbsp sunflower oil

● 350g rump steak, cut into strips

● 1 carrot, sliced diagonally

● 1 red pepper, deseeded and sliced

● 6 spring onions, each cut into 3 pieces

● 1 courgette, halved lengthways and sliced

● 8 baby sweetcorn, halved lengthways

● 2tbsp soy sauce

● 1tbsp sweet chilli sauce

● 2tbsp teriyaki sauce

● 1cm piece ginger, coarsely grated

● 50g bean sprouts

● 1tbsp sesame seeds

● Medium egg noodles, to serve

1 Heat the sunflower oil in a large non-stick frying pan or wok until hot. Add the steak strips and stir-fry over a high heat for 2 mins until browned. Remove from the pan and set aside.

2 Add the carrot, pepper, spring onions, courgette and sweetcorn to the pan and stir-fry for about 3 mins until starting to brown.

3 Mix together the soy sauce, sweet chilli sauce, teriyaki sauce and ginger. Return the steak to the pan with any juices and pour in the mixed sauces. Heat through for 1 min. Add the bean sprouts and toss together, then sprinkle with sesame seeds. Serve with the noodles.