This is a great-value supper because two steaks is enough to feed four people.
Ingredients
- Juice of 2 limes
- 3 tbsp fish sauce
- 2 tbsp soft brown sugar
- 1 red chilli, deseeded and sliced
- 2 tbsp rice vinegar
- 2 small sirloin steaks
- 1 tbsp olive oil
- 1 tbsp sesame oil
- 200g tenderstem broccoli
- 2 red peppers, deseeded and sliced
- 2 pak choi, quartered
- Handful beansprouts
Method
- 1. Mix together the juice of 2 limes, 3 tbsp fish sauce, 2 tbsp soft brown sugar, 1 red chilli, deseeded and sliced, and 2 tbsp rice vinegar in a jug.
- 2. Heat a large, heavy frying pan or griddle. Brush 2 small sirloin steaks with olive oil, season and cook for 2 minutes each side. Set aside to rest.
- 3. Heat 1 tbsp sesame oil in a wok or frying pan and stir-fry 200g tenderstem broccoli with a splash of water for 2 minutes. Add 2 red peppers, deseeded and sliced, 2 pak choi, quartered, and a good handful beansprouts, and cook for a few minutes.
- 4. Pour over the chilli dressing and toss well. Slice the beef and serve on the stir-fried vegetables.
Nutritional info
Per serving: 218kcals, 9.1g fat (2.6g saturated), 18.2g protein, 15.7g carbs, 14.4g sugar, 2.3g salt
Chef's tip
For this stir-fry, save money by swapping in vegetables you already have in the fridge, so try spinach, regular broccoli, sugar snaps and yellow or green peppers