300g sirloin or frying steak, cut into strips 2 cloves garlic, finely chopped
1 tbsp sesame or olive oil
3 shallots, sliced

1 red bell-pepper, finely sliced

60g baby sweetcorn
10g fresh ginger, finely chopped

1 red chilli pepper, sliced

150g beansprouts
100g mushrooms of your choice, sliced

2 tbsps dark soy sauce
2 tsps honey
juice of 1 lime

Place the steaks in a bowl.

Add the chopped garlic, stir well and set aside.

Heat half of the oil in a wok or frying pan over a medium heat.

Add the shallots, 
bell-pepper and sweetcorn and stir fry for 3 minutes.

Add the ginger, chilli pepper, beansprouts and mushrooms.

Stir fry for 3 minutes. Add the soy sauce, lime juice and honey.

Stir fry for 2 minutes.

Heat the remaining oil in a frying pan over a medium / high heat.

When the oil is hot, add the beef strips in garlic and stir fry until brown on both sides.

Transfer the cooked vegetables to two serving bowls and top with the beef.

Serve.

Store any leftovers in an airtight container and refrigerate for up to 2 days.