Thai steak stir-fry

Thai steak stir-fry
  • Serves icon Serves 4
  • Time icon Takes 10 min to make and 10 min to cook, plus resting

This is a great-value supper because two steaks is enough to feed four people.

Nutrition: per serving

Calories
218kcals
Fat
9.1g (2.6g saturated)
Protein
18.2g
Carbohydrates
15.7g (14.4g sugar)
Salt
2.3g
Calories
218kcals
Fat
9.1g (2.6g saturated)
Protein
18.2g
Carbohydrates
15.7g (14.4g sugar)
Salt
2.3g

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.

delicious. tips

  1. 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

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