Beef & vegetable pan fry

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 lime

100g peas

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.

1. Thinly slice the steak into strips.
2. 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.

3. Heat the oil in a wok or frying pan.
4. Add the strips of beef and cook for 3-4 minutes until browned.
5. Add the asparagus, courgettes, broccoli, pak choi and peas and cook for a further 3-4 minutes.
6. Mix the mint, dill, mint jelly, zest and juice together in a small bowl. 
7. Stir the mixture through the beef and vegetables.
8. 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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