Add a tin of drained water chestnuts or bamboo shoots, for extra crunch, and another portion of your 5-a-day.
Lemongrass and chilli beef noodles
SERVES 2 DF HANDS-ON TIME 15 MINS TOTAL TIME 15 MINS
1 lemongrass stalk, very finely chopped or 2 tsp lemongrass paste ½-1 red chilli, finely chopped 3 tsp vegetable oil 1 x 225g rump or sirloin steak, trimmed of fat 1 x 300g pack stir-fry veg juice of 1 lime 1½ tbsp Thai fish sauce or light soy sauce 1 tbsp light brown sugar 1 x 300g pack quickcook ribbon noodles ½ x 30g pack mint or basil, leaves torn
1 Mix the lemongrass and chilli with
1 teaspoon of oil and seasoning. Slice the steak thinly, then coat thoroughly with the spice mixture. 2 Heat a wok or large frying pan over a high heat. Stir-fry the steak for 2 minutes or until sealed. Remove to a plate. 3 Add another 2 teaspoons of oil to the pan and stir-fry the veg for 2-3 minutes. Mix the lime juice, fish sauce and sugar together, then add to the pan with the noodles and toss together for 1 minute. Return the steak to the pan for 1 minute and stir through the mint or basil. Serve scattered with extra chilli if you like. ■ 455cals; 14g fat (3g sat fat); 31g protein;
3g fibre; 50g carbs; 15g total sugars; 1.4g salt ➤
NOTES • Broccoli is rich in the B vitamin folate – important for a healthy immune system. • Steak is packed full of iron and protein.