Ingredients

• 1 tbsp light soy sauce
• 4 tbsp lemon juice
• 2 tbsp orange juice
• 1 tsp groundnut oil
• 1-2 tsp caster sugar (or to taste)
• 1-2 tbsp honey (to taste)
• ½ small cucumber
• halved lengthways
• de-seeded and finely chopped
• 1 green chilli
• de-seeded
• finely chopped
• 1 tbsp groundnut oil
• 250g/9oz beef fillet
• cut into 5mm/¼in strips
• 1 tsp Shaoxing rice wine or dry sherry
• pinch crushed dried chilli flakes
• 1 tsp light soy sauce
• pinch ground white pepper
• 1 large handful baby spinach leaves
• washed
• 2 heads pak choi
• green stem variety
• washed and sliced
• 1 small mango
• peeled
• stone removed
• flesh finely diced

Directions

• For the sweet and tangy dressing
• mix together the light soy sauce
• lemon juice
• orange juice
• groundnut oil
• caster sugar and honey in a small bowl. Whisk well to combine
• then add the cucumber and chilli. Stir and set aside.
• For the beef
• heat a wok until smoking and add the groundnut oil
• then add the beef and stir fry for a few seconds. Add the rice wine or sherry and cook for one minute.
• Add the crushed dried chilli flakes
• light soy sauce and pinch of ground white pepper. Cook for 1-2 minutes
• or until the beef is cooked to your liking.
• To serve
• scatter the spinach and sliced pak choi over a serving plate and spoon the chilli beef into the middle. Drizzle over the sweet and tangy dressing
• sprinkle over the finely diced mangoes and serve immediately.