STEAK TEST Steak Strips, Cheesy Chips 'n' Posh Gravy

Meanwhile, halve, peel and thinly slice the red onion. Thinly slice the mushrooms. Chop the broccoli into florets (like small trees!). Put the broccoli on another baking tray and drizzle with oil. Season with salt and pepper. Toss to coat and leave to the side.

Heat a drizzle of oil in a frying pan on medium high heat. Once hot, add the onion and mushrooms, season with salt and pepper, then stir-fry until golden and soft, 5-7 mins.

When the mushrooms are browned, stir in the flour and cook for 1 minute, then pour in the water (see ingredients for amount) and add the red wine stock pot. Dissolve it with a spoon and bring the mixture to a simmer. Simmer until the sauce is nice and glossy and slightly reduced, 10-15 mins. Once cooked, remove from the heat. TIP: Add a splash of water if it's a bit thick. While the sauce simmers, pop your broccoli in the oven to roast until crispy but tender, 15 mins.

Five minutes before the sauce and wedges are cooked, heat a drizzle of oil in another frying pan on medium high heat. Season the steak strips with salt and pepper. Once the pan is hot, add the steak strips and stir fry until browned on the outside, 2 mins. TIP: Cook the steak in batches if you need to - you want it to fry, not stew or it will be very tough. IMPORTANT: The steak is safe to eat when the outside is browned. Remove from the heat. Once the sauce is cooked and removed from the heat, stir in the steak strips.