100g Szechuan stir-fry sauce (we used Mighty Spice Szechuan Spice Mix, from selected Sainsbury’s)
350g pack chilled egg fried rice
Trim the beef steaks of excess fat, cut into strips and season.
Heat the toasted sesame oil in a wok or large frying pan over a high heat until just smoking. Add the beef and stir-fry for 1 minute until browned. Add the stir-fry vegetables and stir-fry for 1-2 minutes until softened slightly. Add the Szechuan stir-fry sauce and stir-fry until piping hot.
Serve with the egg fried rice, heated according to pack instructions.