Warming and lightly scented, this meaty meal is a treat for the taste buds.

Preparation time 10 minutes
Cooking time 8 minutes
Calories per portion 285 Kcal
Fat per portion 13g of which saturated 3.5g
Serves 2

Lean fillet or sirloin steak 225g (8oz), trimmed and cut into very thin strips
Dark soy sauce 1 tbsp
Chinese five-spice powder ½ tsp
Clear honey 2 tsp
Garlic 1 clove, peeled and finely chopped
Small red chilli 1, deseeded and finely chopped
Vegetable oil 1 tbsp
Red pepper 1 small, deseeded and finely sliced
Yellow pepper 1 small, deseeded and finely sliced
Spring onions 1 bunch, trimmed and thinly sliced
Canned water chestnuts 75g (3oz), drained, rinsed and sliced

1 Place the strips of beef in a shallow dish. Mix with the soy sauce, five-spice powder, honey, garlic and chilli and set aside to marinate.

2 Heat the oil in a wok until hot and stir-fry the peppers for 3 minutes.

3 Add the beef mixture and the spring onions and continue to stir-fry for 3–4 minutes, until the beef is well sealed. Add the water chestnuts and stir-fry for a further minute until piping hot.

4 Serve immediately with microwavable rice (cooked as on the packet’s instructions).

Cook’s Tip 
Chilli adds ‘bite’ to a recipe, but also a spicy heat. If you prefer less of a ‘kick’, use a mild green chilli in place of the red chilli.

Recipe taken from Just One Pot, Dairy Cookbook.

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