225g thin beef frying steak
4-5 asparagus tips
4 baby courgettes
50g purple sprouting broccoli
2 heads of pak choi
1 x 15ml spoon fresh mint
1 x 15ml spoon fresh dill
1 x 5ml spoon vegetable oil
1 x 15ml spoon mint jelly
2 x chopping boards, knife, vegetable knife, measuring spoon, zester, juice squeezer, wok or frying pan, mixing spoon, measuring scales, small mixing bowl, serving bowls.
- Thinly slice the steak into strips.
- Prepare the vegetables and herbs:
- snap or slice the asparagus into 4cm pieces;
- thickly slice the courgettes;
- cut the broccoli into chunks;
- cut the pak choi into quarters;
- roughly chop the mint;
- roughly chop the dill;
- zest and juice the lime.
- Heat the oil in a wok or frying pan.
- Add the strips of beef and cook for 3-4 minutes until browned.
- Add the asparagus, courgettes, broccoli, pak choi and peas and cook for a further 3-4 minutes.
- Mix the mint, dill, mint jelly, zest and juice together in a small bowl.
- Stir the mixture through the beef and vegetables.
- Serve immediately.
- Serve with noodles, rice or crusty bread.
- Try using strips of lean lamb instead of beef.
- Be careful to not to overcook the vegetables, they should still be very slightly crunchy.
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