Sticky ginger beef

INGREDIENTS (SERVES 2)

90g rice noodles

1/2 a cucumber

6cm piece of ginger

1-1 teaspoon ground ginger

1romaine lettuce

2 limes

1 heaped tablespoon chilli jam

1x200g steak

30g unsalted peanuts

METHOD

1. In a heatproof bowl, cover the noodles with boiling water. 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. Finely grate the zest of 1 lime into a bowl, then squeeze in the juice. Add 1 teaspoon of ground ginger, half the chilli jam, and 1 tablespoon each of red wine vinegar and extra-virgin olive oil to make a dressing.

2. Drain the noodles, pile onto a platter with the lettuce and cucumber, pour over the dressing and toss well. 

3. Cut off and discard any fat and sinew from the steak if necessary, chop the steak into 2cm dice, then season with 1 teaspoon of ground ginger, sea salt and black pepper.

4. Put a large non-stick frying pan on a high heat. Roughly chop the peanuts, toast for 3 minutes until golden, then put aside, returning the pan to the heat. Put ½ a tablespoon of olive oil and the ginger into the hot pan. Stir-fry for 1 minute, then add the steak and cook for 1 minute - avoid overcooking! 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.