Easy-As Asian Peppercorn Beef Stir-Fry

• Meanwhile, thinly slice onion. Thinly slice carrot into half-moons. • Crush black peppercorns (see ingredients) with a pestle and mortar, or in their sachet using a rolling pin. • In a small bowl, combine sweet chilli sauce, teriyaki sauce and a splash of water. • SPICY! Peppercorns can be spicy, use less if you're sensitive to heat! In a medium bowl, combine beef strips, Thai seven spice blend and peppercorns. Season with salt.

• In a large frying pan, heat a drizzle of olive oil over high heat. Cook onion, carrot and broccoli florets with a splash of water, tossing, until tender, 4-6 minutes. • Reduce heat to medium, then add the soy sauce and remaining garlic and cook until fragrant, 1 minute. Transfer to a bowl. • Return the frying pan to high heat with a drizzle of olive oil. When oil is hot, cook beef strips, until browned and cooked through, 1-2 minutes. • Add sweet chilli sauce mixture and return veggies to the pan, tossing to combine, 1 minute.