Ingredients for 4 servings

1 tbsp tomato ketchup
2 garlic cloves, thinly sliced
2 tbsp vegetable oil
2 x 200g sirloin steaks, trimmed of fat and thinly sliced
2.5cm piece fresh ginger, finely sliced into strips
3 tbsp light soy sauce
3 tbsp sweet chilli sauce
50g unsalted cashew nuts, chopped
200g Chinese or tenderstem broccoli
Pinch of chilli flakes

Directions

Heat the oil in a wok or large frying pan over a high heat. Add the beef, in 2 batches, and stir-fry for 3 minutes. Remove the beef and set aside.

Add the garlic, ginger and cashews and stir-fry for just a minute, then add the sweet chilli sauce, ketchup, soy sauce, chilli flakes and 100ml water. Bring to the boil, then reduce the heat and simmer for 2 minutes. Add the broccoli to the sauce and stir-fry for 2 minutes, then return the beef to the wok to heat through.

Divide the quick egg fried rice among bowls and top with the beef.