Peanut, Ginger and Beef Stir Fry

Peanut, Ginger and Beef Stir Fry

Serves 4

Points per serving: 4½

Sauce:
3 tbsp soy sauce
1 tbsp fish sauce
juice of 1 lime
1 tsp chilli sauce
2 tsp brown sugar
1 tbsp crunchy peanut butter
8 fl oz (225ml) water

Stir-Fry:
2 tsp cornflour
1 tbsp water
2 tsp vegetable oil
3 cloves garlic, minced
2 tbsp fresh ginger, minced
12 oz (340g) braising steak, trimmed of fat and cut into thin strips
1 large onion, chopped
1 red pepper, chopped
250g (9oz) broccoli florets
2 tbsp basil, chopped
100g (3½ oz) bean sprouts

Whisk the sauce ingredients together until smooth.  In a separate bowl, mix the cornflour and 1 tbsp cold water.  Set aside.

Heat oil over medium high heat in a large non-stick pan or wok Cook garlic and ginger for about 2 minutes, stirring constantly.  Remove from pan and set aside.

Add the beef to the pan and cook until no longer pink, about 2 minutes, stirring constantly.  Remove from pan and set aside.

Add the onion and pepper to the pan and cook until the onions just start to brown, about 2 minutes.  Add the broccoli and cook for a further 2 minutes.

Reduce the heat to medium and add the sauce, garlic and ginger to the pan.  Cook until the broccoli is crisp but tender, 3 to 4 minutes.

Add the beef, beansprouts and cornflour mixture to the pan and cook, stirring until the sauce thickens slightly, about 1 minute.

Serve immediately.