Speedy Vietnamese Steak Stir Fry

Meanwhile, chop your spring onion widthways into very thin (less than ½cm) discs and separate the white and green parts. Top and tail the green beans and chop them widthways into 3cm pieces. Remove the core from the red pepper and chop it into (roughly) 2cm chunks. Finely chop the chilli and peel and chop the garlic.

Chop the tough base off the lemongrass and peel off a couple of the outer layers. Take the bit in the middle and whack it with something heavy to break it up and to release that awesome lemony smell. Very finely chop it for later. Tip: It’s important you chop, chop, chop the lemongrass to make sure it cooks perfectly.

Now slice the steak widthways into wafer thin strips. Toss the strips in a bowl together with a sprinkle of salt, a good pinch of black pepper and the cornflour.

Heat a splash of oil in a non-stick frying pan on high heat. Once the oil is nice and hot, gently place your steak strips into the pan and brown them off for 2 mins. Remove from the pan and keep to the side.

In the (now empty) frying pan, heat a splash of oil and turn the heat to medium-high. Add the whites of your spring onion, your chilli, garlic and lemongrass and cook for 2 mins. Now add your green beans and red pepper and cook for 5 mins (tossing them constantly).

Throw in the soy sauce, white wine vinegar, a pinch of sugar (if you have some) and a splash of water together with your steak and toss everything in the pan for another 2 mins.