Tender succulent strips of lean sirloin steak cooked with sliced peppers, onions and mushrooms all smothered in a rich garlicky sauce with a strong delicious aroma from the Chinese 5 spice which I really loved.

Serves 4

500g sirloin steak, visible fat removed and sliced into thin stripes

250g mushrooms, cleaned and sliced

2 onions, sliced

1 red pepper, deseeded and sliced

1 green pepper, deseeded and sliced

Low – calorie spray

½ tsp lazy garlic

½ tsp of Chinese 5 spice powder

1 teaspoon of cornflour

50ml water

1 chicken stock cube

1 tablespoon of soy sauce

1tbs sesame seeds

Method

Spray a large non – stick frying pan or wok with the low – calorie spray, heat gently on a medium heat.

Add the strips of sirloin steak and cook for 5 minutes, stirring to make sure all the meat cooks evenly. Remove from the pan onto a plate and set aside.

Spray the pan with more low – calorie spray, add the onions and peppers and cook gently for 5 minutes until starting to soften, move to the outside of the frying pan and cook the mushrooms. Add the garlic and Chinese 5 spice and mix everything together, add the beef back to the pan.

Mix the cornflour, water, crumbled stock cube and soy sauce to make the sauce.

Pour over the steak and vegetables, stir and cook for a few minutes until the sauce starts to boil and thicken.

Serve with boiled rice or noodles sprinkled with the sesame seeds.