INGREDIENTS

• 600g beef stir fry strips

• 2 cherry tomato punnets

• 300g green beans

• 2 cans of chickpeas

• 10g ras el hanout (or Moroccan Seasoning)

• 30g coriander

• 2 garlic cloves

• 2 tbs olive oil

• 1 tbs red wine vinegar

• 3 tsp honey

• sea salt and pepper

METHOD

1. Prepare vegetables - Read through the recipe. Crush or finely chop the garlic. Halve the cherry tomatoes. Trim the beans and cut into 3cm lengths.

2. Prepare ingredients - Pick the coriander leaves and reserve a few. Finely chop the remaining leaves and stems, keeping them separate. Rinse and drain the chickpeas.

3. Season beef - Separate the beef stirfry and pat dry between two layers of paper towel. Put the beef, garlic, coriander stems and ras el hanout in a bowl, season with salt and pepper and toss to combine.

4. Cook beef - Heat 1 tbs olive oil in a large deep frypan over high heat. Add the beef and cook for 2-3 mins until browned. Remove from the pan.

5. Cook vegetables - Add 1 tbs olive oil to the pan. Cook the cherry tomatoes and beans for 2 mins or until lightly coloured.

6. Get ready to serve - Stir the chickpeas, 1 tbs red wine vinegar and 3 tsp honey and 60ml (¼ cup) water into the vegetables and cook for 1 min or until the beans are just tender. Return the beef to the pan, add the chopped coriander leaves and cook, stirring, for 1 min until heated through and well combined. Divide the beef mixture among bowls and scatter over the whole coriander leaves.