Firecracker Beef Stir-Fry

Slice the beef thinly across the grain. Combine 2 tablespoons soy sauce, oyster sauce, fish sauce, sweet chilli sauce, sugar, rice vinegar, 1 teaspoon cornflour and chilli flakes in a small bowl. Slice the pepper and onion, trim the green beans, and prepare the chillies, garlic, ginger and spring onions. Cook the jasmine rice according to the packet instructions.

Place the beef strips in a bowl with the remaining 1 tablespoon soy sauce and 1 teaspoon cornflour. Mix well until evenly coated and leave to marinate while you prepare the remaining ingredients.

Heat 1 tablespoon cooking oil in a large wok or frying pan over high heat. Add the beef in a single layer, working in batches if necessary, and sear for 1–2 minutes until browned. Stir-fry briefly until just cooked, then remove from the pan and set aside.

Add the remaining cooking oil to the wok. Add the garlic and ginger and stir-fry for about 30 seconds until fragrant. Add the onion, red pepper and green beans and stir-fry over high heat for 3–4 minutes until tender-crisp.

Return the beef and any resting juices to the wok. Pour in the prepared firecracker sauce and add the sliced red chillies. Toss everything together over high heat for 1–2 minutes until the sauce is hot, glossy and evenly coats the beef and vegetables.

Remove from the heat, scatter over the sliced spring onions and toss once more. Serve immediately with steamed jasmine rice and lime wedges on the side.