Serves 4

What you need:
450g /1 lb topside beef, thinly sliced and cut into small strips
1 large red pepper, de-seeded and cut into fine strips
75g /3 oz baby sweetcorn
75g /3 oz mangetout, trimmed
3-4 scallions, chopped
Dash sesame oil
450g /1 lb spinach, trimmed and washed
10-15ml / 1/2 -1 tablespoon peanut or groundnut oil

Marinade
15ml / 1 tablespoon peanut oil
2 cloves garlic, cut into thin strips
1 large red/green chilli, chopped
15ml / 1 tablespoon Indonesian Soy sauce if available, or 15ml /
1 tablespoon Chinese Soy and 1/2 teaspoon brown sugar
5ml / 1 teaspoon dry sherry

What you do:
Mix all marinade ingredients together. Add the beef and leave for 15 minutes. Heat the wok. Add oil and stir-fry the pepper, sweetcorn, mangetout and scallions. When cooked remove from the wok. Now stir-fry the beef in batches. Remove from the wok and hold with the vegetables.

Return the beef and vegetables to the wok and heat. Finish with a dash of sesame oil. Blanch the spinach in boiling water for 2-3 minutes. Drain well. Toss in a little sesame oil. Place on a serving dish. Spoon the beef and vegetable mixture onto the hot spinach and serve immediately.

Bord Bia, Clanwilliam Court, Lr. Mount Street, Dublin 2. www.bordbia.ie