Stir-fry green curry beef with asparagus & sugar snaps

• very lean sirloin steak↗250g g

  sliced

• Thai fish sauce↗1 tsp
• zest and juice 1/2 lime
• green peppercorns↗½ tsp

  in brine, rinsed and chopped

• garlic cloves↗3

  chopped

• rapeseed oil↗1 tbsp
• large banana shallot↗1

  chopped

• asparagus spears↗10

  sliced at an angle

• handfuls sugar snap peas↗4
• broccoli↗4

  florets (about 275g/10oz), cut into smaller pieces

• reduced-fat coconut milk↗175ml ml
• green Thai curry paste↗2-3 tsp

  (if you like it spicy, use a yellow paste)

• basil leaves↗good handful

  (about 25)

Step-by-step instructions

1. 1

   Stir the beef with the fish sauce, lime zest, peppercorns and garlic, then set aside. Heat half the oil in a large non-stick wok and pile in the shallot, asparagus, sugar snaps and broccoli. Stir-fry over a high heat for 5 mins. (There are a lot of vegetables, so you can speed up the process by adding a dash of water to the wok every now and then to steam them at the same time.)

2. 2

   Stir the coconut milk, curry paste and lime juice together, pour into the pan and stir well. Simmer for 2 mins, adding a few tbsp water until the vegetables are tender but still have a lot of bite. Tip into bowls and keep warm.

3. 3

   Add the remaining oil to the pan, tip in the beef and stir-fry for 1-2 mins until just cooked. Stir through the basil leaves and serve on top of the vegetables.