Thai steak stir-fry

  • Portion size: Serves 4
  • Takes 10 min to make and 10 min to cook, plus resting
  • Difficulty: easy

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

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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
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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.
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  5. Pour over the chilli dressing and toss well. Slice the beef and serve on the stir-fried vegetables.

Nutrition

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

Quick wins & tips

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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