Quick Asian Salt & Pepper Beef Bowl

• Meanwhile, thinly slice carrot into half-moons. • Add carrot, broccoli florets and a splash of water to a microwave-safe bowl, then cover with a damp paper towel. Microwave veggies on high until just tender, 3-4 minutes. Drain and set aside. • Crush black peppercorns (see ingredients) with a mortar and pestle or in their sachet using a rolling pin. In a medium bowl, combine peppercorns, Southeast Asian spice blend, the plain flour and a pinch of salt.

• In a large frying pan, heat a drizzle of olive oil over high heat. Cook carrot, broccoli, the soy sauce and honey, tossing to coat, until sauce has slightly reduced, 2-3 minutes. Transfer back to the bowl and cover to keep warm. • Discard any liquid from beef strips packaging, then add to peppercorn flour mixture and toss to coat. • Wipe out the frying pan, then return to high heat with a drizzle of olive oil. When oil is hot, pick up beef using tongs, shaking off any excess flour, then cook, tossing, until browned and cooked through, 1-2 minutes.