Thai chilli beef

Knock up these succulent slices of lean beef in a medium-hot stir-fry sauce in under 20 minutes for a fast midweek supper. Delicious served with noodles too

Ingredients (Serves 2-3)

  • 1 tbsp vegetable oil
  • 2 small beef fillet steaks
  • 100g/4oz baby corn, cut in half
  • 100g/4oz sugarsnap peas
  • 1 jar Sharwood’s Sweet Chilli & Lemongrass Stir-fry Sauce

Heat the oil in a wok or deep-sided frying pan, add the beef steaks and cook for 3-5 minutes on each side, depending on thickness, to seal.

Remove from the pan and keep warm.

Add the baby corn and sugarsnap peas to the pan, stir-fry for 2 minutes, then stir in the sauce and heat through.

Slice the beef thinly – it should still be quite pink in the middle – and return to the pan. Toss with the other ingredients and serve immediately, heaped on warm plates.

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