My Quick Beef&Veg Stir Fry

Hi guys

I just made a kick-ass stirfry in just under 20 minutes and it came out delicios. This is what you'll need:

- About 200g of beef sirloin (or any cut you want, really, as long as you remove the fatty bits)

- Fresh veg: a couple of spring onions, some parsley, half a green or red chilli, a bit of bell red pepper, some frozen green beans and a few slices of zucchini (I'd recommed mint or coriander, but I only had parsley). You can swap these with any veg you like, really: broccoli, peas, cauliflower, butternut squash - anything!

- Vegetable oil (olive oil isn't good for stir-frying because it will start to smoke)

- As usual, salt and pepper and spices to your liking (I used powdered ginger and nutmeg). You can replace the powdered ginger by throwing in half a julienne-cut ginger in with your veggies

- Half a lemon or a small lime

- A handful of rice (you can use basmati or plain rice)

- Soy sauce and an egg

This serves two people. First thing you need to do is to put the rice to boil in a salted pan of water.

 Cut the meat into strips then even them out in size - I had to cut the bigger pieces into thinner strips.

Chop up your veg into similarly sized chunks (note, I hadn't chopped the beans yet in this pic) - include the parsley stalks. Put your wok or thick-based non-stick pan onto your stove to 3/4 whack and let it heat up. The key to this is a very  hot pan so don't be afraid to leave it on the fire for 4-5 minutes.

 Once your rice is cooked, you'll have to drain it in a collander and refresh it with some cold water, then rest. 

 Pile your cut strips of beef onto  a plate with the chopped veg. Sprinkle with vegetable oil and add seasoning according to your taste.

Once you've mixed all these beauties up, throw them into the pan and cook while stirring frequently until the meat is cooked (it has to be browned, since it's thin it will cook faster than you probably think), and add a bit of soy sauce. Don't overcook it - you don't want stringy bits of beef everywhere.

This is what you should end up with. Set it on a plate and let it rest while you prepare to stir fry the rice. 

Throw the egg into the hot pan and stir for about 10-15 seconds like you'd be making scrambled eggs. 

 Without allowing the egg to cook yet, add the rice and a handful of parsley leaves, and stirfry for 30 seconds.

Once you've done that, add in the other stuff and after 15 seconds, squeeze in your lemon juice, then cook for another 30.

You'll end up with a beautiful, zingy dish. Enjoy!