Spicy steak stirfry

As well being marvellously alliterative, this dish is so delicious you will lick the bowl clean. Feeds 2 generously.

• 2 tbsp veg oil
• ½ onion, cut into 2cm pieces
• ½ red pepper, cut into 2cm pieces
• 100g green beans, cut into 2cm lengths
• 2 cloves garlic, minced
• 400g rump steak, trimmed and finely sliced into slices around 3mm thick
• 3 tbsp chilli oil
• 2 tbsp shaoxing rice wine
• 3 tbsp soy sauce
• 3 tbsp oyster sauce
• 1 tbsp honey/golden syrup
• 1 heaped tsp cornflour
• Small handful fresh coriander, chopped

1. Have everything ready and to hand. This is a quickie!
2. Heat a wok over the highest heat until scorching hot. Keep.it this hot all the way through
3. Add the oil, swirl up the sides of the wok and then add all the veg
4. Stir fry veg until browned round the edges and starting to soften
5. Add the garlic and stir in
6. Add the steak and stirfry briefly until it loses most of its pink (but not all)
7. Add the chilli oil, shaoxing, soy sauce, oyster sauce and honey, plus 100ml water
8. Stir in and bring to a bubble
9. Pour in the cornflour slurry and mix quickly in create a glossy sauce
10. Turn the heat off, stir in the coriander and serve with coconut rice for a beautiful contrast of mild sweetness against savoury spiciness. Job done.