• 1 teaspoon cornflour
  • 150 ml (¼ pint) orange juice
  • 2 tablespoons sweet chilli sauce
  • 1 tablespoon sunflower oil
  • 300 g (10 oz) beef stir-fry strips
  • 1 teaspoon ready-chopped ginger
  • 1 bunch of spring onions, sliced
  • 100 g (3½ oz) mangetout, halved

Place the cornflour in a jug and stir in 1 tablespoon of the orange juice. Add the remaining orange juice and sweet chilli sauce and stir to combine.

Heat the oil in a wok or large frying pan and when very hot, add the beef and ginger and stir-fry for 3–4 minutes until browned. Add the spring onions and mangetout and stir-fry for 1 minute.

Add the orange juice mixture and cook, stirring continuously, for 1–2 minutes until the mixture thickens and coats the beef. Serve immediately.

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