The idea of a stir fry is much more appealing that the cooking of it actually turns out to be...in my opinion. That's why I like this recipe so much. It looks like a stir fry, and tastes like a stir fry, but you bake it to make it!
The other great thing is there's a vegan alternative
So you can cook the two dishes side by side and keep everyone happy!
400g free-range rump steak, sliced into 1.5cm slices
200g mangetout, trimmed OR mushrooms, sliced
175g broccoli stems
1 red pepper, sliced
175g baby carrots
1 red chilli, finely grated
3 spring onions, finely sliced
2 cloves garlic, finely grated
5 cm fresh ginger, grated
1 teaspoon sea salt flakes
1 tablespoon of sunflower or sesame oil
50g spinach, roughly chopped
For the dressing:
45g crunchy peanut butter
1 tablespoon dark soy sauce
1 tablespoon lime juice
1 teaspoon of chilli powder
1 tablespoon of water
--> Mix all of these ingredients up together to have ready to add to the vegetables
A handful of salted peanuts
Noodles or rice
Pre-heat the oven to 200C Fan/220C/Gas 7.
Put all the vegetables (except the spinach) and the beef into a roasting tin large enough to hold all the vegetables in a single layer. Mix the grated chilli, garlic, ginger, sea salt and oil through the vegetables so that they are all nicely coated.
Move the beef to the top of the tin if you would like it to char nicely. Roast everything for 20 minutes in the oven. Take out of the oven and add the spinach leaves. Return to the oven for a further 5 minutes.
Stir through the dressing ingredients, scatter over the peanuts, and serve with either cooked noodles or rice.
Inspired by: The Quick Roasting Tin by Rukmini Iyer