INGREDIENTS

• 400g Manor Farm Beef rump steak sliced into 1.5cm slices (or slice off some beef from a joint before cooking and save for the next day)

• 200g green beans

• 175g baby sweetcorn

• 1 red pepper - finely sliced

• 1 red chilli - finely grated

• 2 cloves of garlic finely grated

• 5cm fresh ginger, grated

• 1 tsp sea salt flakes

• 1 tbsp sesame oil

For the dressing

• 45g crunchy peanut butter

• 1 tbsp dark soya sauce

• 1 tbsp rice vinegar or lime juice

• 1 tbsp water

To Serve

• 50g spinach roughly chopped

• 3 spring onions - finely sliced

• a handful of salted peanuts, roughly chopped

• Quick cook noodles or rice

HOW WE MAKE IT

• STEP 1

  Preheat the oven to 220'c 200c fan / gas 7. Tip the sliced steak, greenbeans, sweetcorn and pepper into a roasting tin large enough to old all the veg in a single layer.

• STEP 2

  Add the grated chilli, garlic, ginger, sea salt and sesame oil and mix to make sure everything is coated.

• STEP 3

  Move the slices of steak to the top of the tin, as you want them to char nicely, then transfer to the over and roast for 25 minutes.

• STEP 4

• Meanwhile, mix the peanut butter, soy sauce and rice vinegar or lime juice with the water

• STEP 5

  Once the beef is cooked, stir through the spinach, pour over the dressing, scatter with the spring onions and salted peanuts and serve with the cooked noodles or rice.