500g stir fry beef strips

2 tbs balsamic vinegar

2 tbs dark soy sauce

2 tbs worcestershire sauce

small bunch spring onions, sliced on the diagonal

200g roasted antipasto peppers in oil, drained and sliced

boiled rice to serve

Marinate the beef - put the beef in a medium non-metallic bowl and cover with the vinegar, soy and worcestershire sauce. Leave to marinate for 20 mins. or overnight.

Heat a small dry wok until its very hot. Tip in the beef, marinade and spring onions, stir fry for 2 mins. Add the roasted peppers, then stir fry for a further 2 mins. Divide the stir fry between shallow bowls and serve with rice. 

433 calories, protein 36g, carbohydrate 8g, fat 28g, saturated fat 10g, fibre 1g, added sugar 1g, salt 3.14g