This is such an easy and tasty supper. Full of delicious flavours, covered in a dark, sticky sauce.

Serves 2

300g frying steak, sliced thin against the grain
60ml soy sauce
1 tablespoon sweetener or brown sugar
1 tablespoon cornflour
250ml beef stock
Low calorie cooking spray
2 large bell peppers, cubed (red, green, or both)
1 large onion, sliced into
3 cloves garlic, minced
1 tablespoon fresh ginger or Lazy Ginger
¼ teaspoon crushed red pepper flakes (optional)
2 large tomatoes, cubed (or several small)
Pepper for seasoning

Soy sauce for serving

Pour 2 tablespoons of the soy sauce and the sweetener or sugar over sliced steak, massage it in and leave in the fridge to marinate for at least 30 minutes. Meanwhile prepare your vegetables.

In a small bowl or 2 cup measure, combine the cornflour, beef stock, and the remaining soy sauce. Whisk until blended and then set aside.

Spray a large pan with the cooking spray and place over a medium-high heat.  Add the beef and cook/fry until it’s browned nicely. Remove to a plate and keep warm.

Spray the pan again and add the peppers and the onion and season with pepper. Sauté until the vegetables are crisp tender and are beginning to char slightly, about 5 to 8 minutes.

Reduce the heat a little and add in the garlic, ginger and the crushed red pepper flakes. Sauté, stirring constantly until the garlic is fragrant, about 1 minute.

Return the cooked beef to the pan, along with any juices, and the beef stock and soy sauce mixture. Cook until the sauce thickens, about 3 to 5 minutes. Gently fold in the tomatoes and stir to coat them with the sauce. Remove from the heat and serve immediately.

Serve with noodles or rice and a sprinkling of sesame seeds if you like.