Beef, Courgette and Yellow Pepper Rolls

Healthy light lunch using thin cut sirloin or minute steaks wrapped around courgette and pepper strips with a sweet soy glaze.

Method

1. Place the steaks on a large chopping board, cover with a large piece of cling film or greaseproof paper and flatten well with a rolling pin or meat hammer to about 5mm/¼inch thick. Season.
2. Heat half the oil in a large non-stick frying pan and cook the peppers and courgettes for 2-3 minutes until lightly golden. Add half the soy sauce and cook for a further 30 seconds.
3. Divide the peppers, courgettes and raw spring onions evenly over the steaks. Roll up tightly into bundles and secure with a cocktail stick.
4. Wipe the pan clean and heat the remaining oil. Cook the beef rolls for 4-6 minutes until brown on all sides, removing the cocktail sticks halfway through cooking. Transfer to a plate and keep warm.
5. Add 60ml/4tbsp water to the pan with the remaining soy sauce, vinegar and sugar and cook for 1-2 minute until the sauce thickens. Return the beef to the sauce and heat through for a further 2-3 minutes.
6. Serve with a rice salad.