Chilli steak tacos

TIP Pork or lamb steaks, or chicken breasts can be used instead of steak – just allow a little longer to cook or cut into strips before cooking

Just dive in and get messy with these flavour-packed tacos.

Serves 4 • Ready in 20 mins, plus resting

2 good-quality rump or sirloin steaks (about 400g)

2tbsp olive oil

For the sauce:

4tbsp oyster sauce

1tbsp mirin

1tbsp rice wine vinegar

2 red chillies, sliced

2cm piece ginger, grated

1tsp sesame oil

1tbsp brown sugar

To serve:

Crème fraiche

8 mini corn tortillas, lightly toasted

2 large pak choi, base thinly sliced, leaves kept whole

Handful fresh coriander

Lime wedges

Kimchi (optional)

1 Fry the steaks in the oil for no more than 3 mins each side, turning after 30-40 secs. Set aside, cover with foil and allow the meat to rest.

2 For the sauce, mix together the oyster sauce, mirin, vinegar, chillies, ginger, sesame oil and brown sugar.

3 Slice the rested steak into thin pieces. To assemble, spread a dollop of crème fraiche over each tortilla and top with pak choi, sliced steak and coriander. Drizzle over the sauce and serve with lime wedges and kimchi, if using.

Per serving: 350 cals, 13g fat,

3g sat fat, 32g carbs