
Peanut beef and pepper stir-fry
Speedy midweek meals are an important part of anyone's recipe repertoire and this one ticks all the boxes – it also includes ingredients packed with vitamin C and zinc
- 2 tbsp crunchy peanut butter
- 1 tbsp light soy sauce
- 1 limezested and juiced
- 2 garlic clovesfinely chopped
- 1 tbsp sesame oil
- 380g ribeye steak
- 1 small red onionsliced into ½cm half moons
- 1 red pepperdeseeded and thinly sliced
- 150g long-stemmed broccolitrimmed and any thick stalks halved
- wholewheat egg noodlesto serve
- corianderto serve
- unsalted peanutsroughly chopped, to serve
Nutrition: per serving
- kcal617
- fat43.2g
- saturates15.7g
- carbs12g
- sugars8.9g
- fibre6.7g
- protein41.8ghigh
- salt1.39g
Method
step 1
Mix together the peanut butter, soy, lime juice, garlic and a splash of hot water in a bowl until combined.
step 2
Heat the sesame oil in a non-stick frying pan over a medium-high heat, season the steak and cook for 2-3 mins on each side or to your liking. Cover on a plate to rest.
step 3
Put the pan with the steak juices back on a medium-high heat. Add the onion, pepper and broccoli, and cook for 4-5 mins, stirring until just beginning to soften and char.
step 4
Add any resting juices from the steak into the pan along with the sauce. Toss well to combine and cook for 1 min, then slice the steak and serve on top of the vegetables and noodles. Sprinkle with coriander and peanuts to finish.