Double Sweet Lemon Chilli Beef

• Meanwhile, finely chop garlic and carrot. • Trim and roughly chop green beans. • Thinly slice spring onion. • Slice lemon into wedges. • Drain sweetcorn.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Crack the egg into the pan and scramble until cooked through, 1 minute. Season with salt and pepper. Transfer to a plate.

• Wipe out frying pan and return to high heat with a drizzle of olive oil. Cook carrot, green beans and corn, tossing, until tender, 4-5 minutes. • Reduce heat to medium, then add sweet soy seasoning, garlic and ginger paste and cook until fragrant, 1 minute. • Stir in basmati rice and the low sodium soy sauce, until well combined, 1-2 minutes. • Remove pan from heat and add scrambled egg, tossing to combine. Season with pepper. Divide between serving bowls and cover to keep warm.

• Wash out frying pan and return to high heat with a drizzle of olive oil. • When oil is hot, cook beef strips, tossing, in batches until browned and cooked through, 1-2 minutes. Transfer to a plate. • Return all beef strips to pan then add sweet chilli sauce and a generous squeeze of lemon juice, tossing to coat, 1 minute. Season with salt and pepper.

TIP: Cooking the meat in batches over high heat helps it stay tender.