Spicy Italian-style steak is paired with clean and crunchy Asian vegetables in this super-tasty, super-easy supper.


  • Steak

  • 350g (12oz) whole beef fillet

  • 45ml (3 tablespoons) olive oil

  • 1 fresh small red chilli, seeded and finely chopped

  • 1 fresh sprig rosemary, tough stalk discarded and finely chopped

  • 1 garlic clove, peeled and finely chopped

  • 1 shallot, peeled and finely chopped

  • juice from 1 lime

  • Stir Fried Vegetables

  • Onions

  • Mange tout

  • Julienne of Carrots

  • Julienne of Courgette

  • Bean Sprouts

  • Soy Sauce

  • Sesame Oil

  • Coriander


  • 1.

    For the steak, pre-heat the oven to 220C, 425F, Gas Mark 7. Heat an ovenproof frying pan and add a drizzle of oil. Add the steak and seal all over until browned. Place the pan in the oven and roast for 8-10 minutes. Rest for 3 minutes.

  • 2.

    Mix the remaining oil in a small bowl and stir in the chilli, rosemary, garlic, shallot and lime juice. Season well with salt and freshly ground black pepper.

  • 3.

    Whilst the steak is cooking add the sesame oil to the wok, stir fry all the vegetables adding the herbs and soy cook for about 5 minutes so the vegetables are still crispy.

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