Beef Strips and Cheesy Wedges

Meanwhile, halve, peel and thinly slice the red onion. Thinly slice the mushrooms. Trim the green beans.

Heat a drizzle of oil in a large frying pan on high heat. Once hot, add the beef strips and season with salt and pepper. Fry until browned, 1-2 mins, stirring continuously, then transfer to a plate lined with kitchen paper. TIP: Fry the beef strips in batches if necessary - you want them to fry, not stew. IMPORTANT: Wash your hands and equipment after handling raw meat. The beef is safe to eat when the outside is browned.

Return the (now empty) pan to medium-high heat with a drizzle of oil. When hot, add the onion and mushrooms, then season with salt and pepper. Stir-fry until softened, 5-6 mins. Stir in the flour (see ingredients for amount) and cook for 1 min. Return the beef to the pan, then add the water for the sauce (see ingredients for amount) and red wine stock paste. Stir to combine and bring to a simmer, then cook until the sauce is glossy and slightly reduced, 10-15 mins.

When the wedges have about 5 mins left, grate the cheese and sprinkle over for the remaining cooking time. Meanwhile, bring a medium saucepan of water to the boil with 1/2 tsp salt. When boiling, add the green beans and cook until just tender, 3-5 mins. Drain in a colander, then return to the saucepan. Season with salt and pepper, then toss in olive oil if you'd like.