Sticky ginger beef

Chilli jam, rice noodles, lime, cucumber and peanuts.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

In a heatproof bowl, cover the noodles with boiling water.

Step 2

Finely slice the cucumber into batons. Peel and matchstick the ginger. Click apart the lettuce and finely shred the outer leaves, leaving the smaller inner leaves whole.

Step 3

Finely grate the zest of 1/2 the lime into a bowl, squeeze in 1/2 the juice, add half the chilli jam and 1 tablespoon each of red wine vinegar and extra virgin olive oil to make a dressing.

Step 4

Drain and refresh the noodles, pile on to a platter with the lettuce and cucumber, pour over the dressing and toss well.

Step 5

Cut off and discard any fat sinew from the steak, chop the steak into 2cm dice, the season with salt and black pepper.

Step 6

Put a large non stick frying pan on a high heat. Roughly chop the peanuts, toast for 2 minutes until golden, then put aside, returning the pan to the heat.

Step 7

Put 1/2 a tablespoon of olive oil and the ginger into the hot pan. Stir fry for 1 minute, then toss in the steak for 1 minute.

Step 8

Stir in most of the peanuts and the remaining chilli jam, then spoon the steak onto the platter. Sprinkle over the remaining peanuts and serve with lime wedges.