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Just a small amount of steak will go a long way in this quick and delicious speedy meal but for a cheaper dish you can replace the beef with strips of lean pork or turkey breast steaks.

 SERVES 4 PREP 10 MINS COOK 10 MINS

1 tbsp 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

50g bean sprouts

2 tbsp soy sauce

1 tbsp sweet chilli sauce

2 tbsp teriyaki sauce

1 cm piece fresh ginger, coarsely grated

50g bean sprouts

1 tbsp sesame seeds

Noodles, to serve

 

1 Heat the 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 and stir-fry for 2-3 mins until just starting to brown and soften.

3 Mix together the soy sauce, sweet chilli sauce, teriyaki sauce and ginger. Add to the pan with the steak and heat through for 1 min. Add the bean sprouts, sprinkle over the sesame seeds and serve with noodles.