Stir fry beef with Hoisin sauce

Serves 2 @ 8pp per serve

•               1 tbsp soy sauce

•               1 tbsp dry sherry

•               2 tsp sesame oil

•               1 fat garlic clove , crushed

•               1 tsp finely chopped fresh root ginger (or fresh ginger paste in a jar)

•               200g lean sirloin steaks , thinly sliced across the grain

•               1 tbsp sesame seeds

•               1 tbsp sunflower oil

•               1 large carrot , cut into matchsticks

•               100g mangetout , halved lengthways

•               140g mushrooms , sliced

•               3 tbsp hoisin sauce

•               Mix together the soy sauce, sherry, sesame oil, garlic and ginger in a shallow dish. Add the steak and leave to marinate for about 20 minutes (or longer, if you have time).

•               Heat a large heavy-based frying pan or wok, add the sesame seeds and toast over a high heat, stirring, for a few minutes until golden. Tip on to a plate.

•               When ready to cook, heat the sunflower oil in a large frying pan or wok until hot. Add the steak with the marinade and stir fry for 3-4 minutes over a high heat until lightly browned. Remove, using a slotted spoon, on to a plate, leaving the juices in the pan.

•               Toss the carrots in the pan and stir fry for a few minutes, then add the mangetout and cook for a further 2 minutes.

•               Return the steak to the pan, add the mushrooms and toss everything together. Add the hoisin sauce and stir fry for a final minute. Sprinkle with the toasted sesame seeds and serve immediately.