Spicy coconut beef stir-fry with leeks and peppers

SERVES 4 2 tbsp coconut oil 250g fillet steak, finely sliced 2 cloves garlic, peeled and crushed 3 cm piece fresh ginger, finely grated 2 red chillies deseeded and finely chopped 2 medium leeks, trimmed, washed and finely shredded 1 red pepper, deseeded and stalk removed

1 yellow pepper, deseeded and stalk removed 1 green pepper, deseeded and stalk removed 2 courgettes, trimmed and cut into finger-sized pieces 100g sugar snap peas 300g bean sprouts 2 tbsp rice wine 3 tbsp sesame seeds Brown rice or noodles, to serve HEAT half of the coconut oil in a large wok, stir-fry the beef for 2-3 minutes until cooked to your liking. Lift out of the wok with a slotted spoon and set aside. Add the garlic, ginger and chilli to the wok and stir-fry for 1 minute. Add the rest of the coconut oil, leeks, peppers, courgette, sugar snap peas and 2 tbsp water and stir-fry for 3-4 minutes until heated through and still slightly crisp. Add the bean shoots and rice wine and return the beef to the wok. Stir-fry for a further 2 minutes. Stir in the sesame seeds and serve immediately with cooked brown rice or noodles.