INGREDIENTS

• 40g roasted peanuts

• 2 small sweet potatoes

• 500g kent pumpkin

• 20g Southeast Asian seasoning

• 40ml fish sauce beef stir-fry

• 100g lemongrass stir-fry sauce

• 150g baby spinach leaves

• mint

• 2 tbs neutral-flavoured oil

• 1 tbs honey

• 1 tsp white vinegar

Allergens: Fish, Peanuts, Sulphites. May contain traces of other allergens.

METHOD

1. Prep ingredients

Preheat the oven to 220C, fan-forced. Line 2 large oven trays with baking paper. Finely chop the peanuts. Cut the unpeeled sweet potatoes into 1cm-thick rounds. Cut the unpeeled pumpkin into thin wedges (pumpkin skin is edible, nutritious and delicious, especially when roasted; it also saves time and waste, but you can remove it if you prefer).

2. Roast vegetables

Combine half the Southeast Asian seasoning, half the fish sauce, 1 tbs oil and 1 tbs honey in a large bowl and season with salt and pepper. Add the sweet potato and pumpkin and toss to coat. Put the vegetables on the lined trays. Roast for 20-25 mins until tender and caramelised.

3. Stir-fry beef

When the vegetables are almost ready, separate the beef stir-fry. Heat 1 tbs oil in a large frypan over high heat until very hot (beef stir-fry is best with hot, fast cooking; get the pan very hot before adding the beef and stick to the short cooking time). Stir-fry the beef, in two batches, for 1-2 mins until browned.

4. Add sauce

Add the stir-fry sauce, remaining Southeast Asian seasoning, remaining fish sauce and 1 tsp white vinegar to the beef and cook, stirring, for 1 min or until reduced. Remove from the heat. Add the peanuts and stir until evenly coated. Taste, then season with salt and pepper.

5. Add spinach

Scatter the spinach over the vegetables on the tray.

6. Get ready to serve

Pick the mint leaves, discarding the stems. Divide the vegetables and beef among bowls and scatter with the mint to serve.