olive oil, for brushing
4 sirloin steaks
1tbsp stir fry oil
4cm piece fresh ginger, cut into thin shreds
4 cloves garlic, squashed
1 red chilli, sliced into thin rings
400g (13oz) mixed vegetables, sliced (eg. baby sweetcorn, pak choi, chestnut mushrooms, bean sprouts, runner beans, onion, or peppers)
1tbsp soy sauce
2 limes, quartered for squeezing
Brush a little oil on the steaks and season. Heat a chargrill pan or use an outdoor grill. Grill the steaks for 2-4 minutes each side (2 minutes for rare, 3 minutes for medium, 4 minutes for well done) depending on the thickness of the meat. Let the steaks rest under foil while you cook the rest of the dish.
Heat the oil in a wok. Add the ginger, garlic and chilli. Stir fry for a minute or until the garlic and ginger turn golden. Add the vegetables and soy sauce and toss for 3-4 minutes.
Slice the steaks and serve on top of the vegetables with steamed rice and quartered limes on the side.