If you shy away from cooking a whole steak, slice it up for a quick and easy midweek stir-fry.
150g tenderstem broccoli
2 x 300g sirloin steaks, sliced
3cm fresh ginger, cut into thin sticks
1 red chilli, sliced
1 tbsp clear honey
Good squeeze of lime juice
2 tbsp groundnut oil
1 banana shallot, sliced
1 garlic clove, sliced
1 red pepper, sliced
1 tbsp toasted sesame oil
2 tsp soy sauce
Handful of fresh coriander leaves
Whiten the broccoli in bubbling water for two or three minutes, at that point deplete and revive under chilly water.In a wok or skillet, heat a large portion of the groundnut oil over a high warmth, at that point fry the steak until simply done. Expel from the skillet and put in a safe spot.
Warmth the rest of the oil and fry the shallot, ginger, garlic and bean stew for a few minutes. Include the broccoli, pepper and mangetout and cook for one to two minutes. Return the steaks to the container with the sesame oil, nectar, soy sauce and lime juice. Hurl together, disperse with coriander, at that point serve.