You will need:

• 250g steak, thinly sliced against the grain
• 2 tablespoons brown sugar
• 2 tablespoons soy sauce
• 2 teaspoons cornflour
• olive oil
• bunch of spring onions, chopped
• ½ Cucumber, quartered and cut into 1-inch pieces
• ½ head cabbage, cut into 1-inch thick strips
• 1 cup shredded carrots
• 1 tablespoon minced ginger
• 2 red chillies, halved, seededand thinly sliced
• 2 cups cooked rice

Whisk brown sugar, soya sauce, cornflour, 2 tablespoons water and 2 teaspoons olive oil in a bowl. Add steak and toss.

Heat large skillet on high and add 2 teaspoons olive oil. Add cucumber, spring onion and cabbage and stir-fry until soft (2 min). Add carrots and ¼ cup of water. Cook and stir until water evaporates and vegetables are tender (2-3 min). Transfer to a bowl and wipe out skillet.

Heat 2 teaspoons of olive oil on medium-high in the skillet. Add ginger and red chillies and stir-fry for 30 seconds. Transfer steak to skillet using slotted spoon, leaving marinade behind. Stir-fry until brown (2-3 min).

Add steak marinade back to skillet and cook, stirring, until thick (2 min). Return vegetables to skillet and heat through. Serve on rice.

You will need:

• olive oil
• baby marrow – can be replaced with brinjal
• red bell pepper – or green or yellow
• salt to taste
• tomato
• garlic
• fresh basil
• dried oregano
• dried thyme
• black pepper
• parmesan cheese

Cook vegetables together with spices and herbs in olive oil until soft and brown. It’s that simple, plus you have a healthy dinner for 1. Increase ingredients for more to enjoy!