Thai-Spiced Beef & Veggie Stir-Fry

• Meanwhile, slice zucchini into half-moons. Thinly slice carrot into rounds. Set aside. • In a small bowl, combine sweet chilli sauce, ginger-lemongrass paste, the soy sauce and a splash of water. Set aside.

• In a medium bowl, combine Thai stir-fry spice, a pinch of salt and a drizzle of olive oil. • Add beef strips, tossing to coat.

• In a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook the beef, in batches, until browned and cooked through, 1-2 minutes. Transfer to a plate.

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

• Return frying pan to medium-high heat. Cook zucchini and carrot, tossing, until just tender, 3-4 minutes. • In the last minute, add the sweet chilli mixture. Return beef to pan and toss until coated and heated through. Remove pan from heat.