Serve up this healthy stir-fry in just 20 minutes. Low in fat and calories, it’s a brilliant speedy midweek meal for four
Prep:10 mins
Serves 4
2 tbsp rapeseed oil300g steak, sliced into thin strips1 tbsp cornflour2 mixed peppers, deseeded and finely sliced200g baby corn, halved on an angle2 small red onions, finely sliced½ tsp chilli flakes1 tsp Sichuan peppercorns, ground using a pestle and mortar2 tbsp low-salt dark soy sauce1 tbsp chilli oil (optional)300g cooked brown basmati rice
STEP 1Heat 1 tbsp rapeseed oil in a large wok or frying pan over a medium- high heat. Add the steak strips and cornflour, stir to coat the steak in the flour, and fry for 2-3 mins until the steak is golden. Remove to a plate and set aside until needed.STEP 2Add the remaining oil, the peppers, baby corn and red onions and fry for 3-4 mins until starting to soften. Sprinkle in the chilli flakes, Sichuan pepper, then add the steak back along with its resting juices. Fry for 1 min until fragrant. Splash in the soy sauce and 50ml water and stir until the sauce coats the beef and veg. Drizzle with chilli oil, if you like, and serve with the rice.
