Thai-style beef stir-fry recipe

By Lucy Williams

Healthy, fast and full of Asian flavours this beef stir-fry recipe can be whizzed up no time for a stress-free supper.

2 large garlic cloves, crushed
1½ tbsp lime juice, plus extra wedges to serve
3 tbsp soy sauce
3 tsp light brown sugar
2 x 300g beef sirloin steaks
2 tbsp sesame oil
1 long red chilli, thinly sliced
1 red onion, sliced
1 red and 1 yellow pepper, sliced
175g tenderstem broccoli, trimmed
150g podded broad beans, blanched in boiling water for 1 minute (then skins discarded, if you like)
100g sugar snap peas
50g cashews

1. Make a dressing by mixing the garlic, lime juice, soy and sugar together in a bowl, then set aside.
2. Heat a griddle or frying pan over a high heat. Brush the beef all over with half the sesame oil and season with salt. Griddle for 2 minutes on each side, then remove and slice into thin strips.
3. Heat the remaining sesame oil in a wok over a high heat. Add the chilli, onion, pepper and broccoli. Stir-fry for a couple of minutes, then add the broad beans, sugar snap peas and cashews. Add a splash of water (to help steam the veg) and stir-fry for a further 4 minutes.
4. Stir through the strips of beef and cook for a further minute. Pour over the dressing and toss well to coat. Spoon among bowls and serve with extra lime wedges, if you like.