Ingredients -

For the sweet and tangy dressing -

1 tbsp light soy sauce

4 tbsp lemon juice

2 tbsp orange juice

1 tsp groundnut oil

1-2 tsp caster sugar (or to taste)

1-2 tbsp honey (to taste)

½ small cucumber, halved lengthways, de-seeded and finely chopped

1 green chilli, de-seeded, finely chopped

For the beef -

1 tbsp groundnut oil

250g/9oz beef fillet, cut into 5mm/¼in strips

1 tsp Shaoxing rice wine or dry sherry

pinch crushed dried chilli flakes

1 tsp light soy sauce

pinch ground white pepper

To serve -

1 large handful baby spinach leaves, washed

2 heads pak choi, green stem variety, washed and sliced

1 small mango, peeled, stone removed, flesh finely diced

Directions -

For the sweet and tangy dressing, mix together the light soy sauce, lemon juice, orange juice, groundnut oil, caster sugar and honey in a small bowl. Whisk well to combine, then add the cucumber and chilli. Stir and set aside.

For the beef, heat a wok until smoking and add the groundnut oil, then add the beef and stir fry for a few seconds. Add the rice wine or sherry and cook for one minute.

Add the crushed dried chilli flakes, light soy sauce and pinch of ground white pepper. Cook for 1-2 minutes, or until the beef is cooked to your liking.

To serve, scatter the spinach and sliced pak choi over a serving plate and spoon the chilli beef into the middle. Drizzle over the sweet and tangy dressing, sprinkle over the finely diced mangoes and serve immediately.