Vietnamese Zesty Beef & Broccoli

While the rice is cooking, zest the lime (see ingredients list), then cut into wedges. Combine the oyster sauce, sweet chilli sauce, fish sauce & rice vinegar mix, brown sugar and lime zest in a medium bowl. Add the beef strips and toss to coat. Set aside.

TIP: For the low-calorie option, use half the sauce mixture for the beef.

Chop the broccoli into small florets and roughly chop the stalk. Finely chop the garlic (or use a garlic press). Thinly slice the red onion. Thinly slice the long red chilli (if using). Pick and roughly tear the mint leaves.

Heat a drizzle of olive oil in a large frying pan over a medium-high heat. Add the broccoli and a splash of water and cook until tender, 5 minutes. Add the garlic and cook until fragrant, 1 minute. Transfer to a bowl and cover to keep warm.

Return the frying pan to a high heat with a drizzle more olive oil. Add the onion and cook until softened, 5 minutes. Add the beef strips and cook, tossing, until browned, 1-2 minutes. Add the water and cook until just bubbling. Remove from the heat and season to taste with salt and pepper.