Ingredients (Serves 2-3)
- 1 tbsp vegetable oil
- 2 small beef fillet steaks
- 100g/4oz baby corn, cut in half
- 100g/4oz sugarsnap peas
- 1 jar Sharwood’s Sweet Chilli & Lemongrass Stir-fry Sauce
Heat the oil in a wok or deep-sided frying pan, add the beef steaks and cook for 3-5 minutes on each side, depending on thickness, to seal.
Remove from the pan and keep warm.
Add the baby corn and sugarsnap peas to the pan, stir-fry for 2 minutes, then stir in the sauce and heat through.
Slice the beef thinly – it should still be quite pink in the middle – and return to the pan. Toss with the other ingredients and serve immediately, heaped on warm plates.