Ingredients

• 2 tbsp olive oil
• salt and freshly ground black pepper
• 150g/5½oz rib-eye beef
• cut into strips
• 1 garlic clove
• chopped
• 85g/3oz mangetout
• halved lengthways
• 85g/3oz baby sweetcorn
• halved lengthways
• 1 tbsp soy sauce
• pinch chilli flakes
• 1 lime
• juice only
• 2 tsp clear honey
• 2 tbsp sesame seeds
• small handful fresh chives
• chopped
• to garnish
• lime wedges
• to garnish

Directions

• Heat a griddle pan until smoking hot. Rub the steak in one tablespoon of the olive oil
• season well with salt and freshly ground black pepper and griddle for 1-2 minutes. Remove from the pan and set aside to keep warm.
• Heat a wok with the remaining one tablespoon of olive oil
• add the garlic and fry for one minute. Add the mangetout and baby corn to the wok and fry for a further one minute.
• Add the soy sauce
• chilli flakes
• lime juice and honey to the wok and cook for one minute.
• Stir in the sesame seeds to the vegetables.
• To serve
• spoon the stir fried vegetables onto a serving plate or bowl
• top with the griddled steak and garnish with chives and lime wedges.