This works with Chicken too.

Serves four. It is designed for the Slimming World plan, and is FREE on the Original(red) days.

1lb/454 g lean rump steak
3 tbsp soy sauce
2 tsp each of Ginger and Garlic
A bunch of spring onions
1 red, 1 orange and 1 green pepper
5oz/142g sugar snap peas
Fry ligh
30z/85g beansprouts

1. Remove all visible fat from the steak, thinly slice and place in a bowl. Mix the soy sauce with ginger and garlic, pour over the steak and toss. Cover with clingfilm and chill for at least 30 minutes (overnight is better if you have time).

2. Slice the spring onions, deseed and dice the peppers and halve the sugar snap peas lengthways.

3. Heat a wok sprayed with Fry Light until hot. Remove the beef from the marinade using a slotted spoon, add to the wok and stir-fry for 2 minutes. Add the spring onions, peppers and sugar snap peas and stir-fry for a further 2 - 3 minutes.

4. Pour over the remaining marinade, scatter over the beansprouts and stir-fry for a further minute. Serve immediately.

It's gorgeous

That sounds delicious. I am going to give that a try. Thanks!

I made it tonight, except I didn't have any beansprouts, so I added a handful of peas instead and I also added a can of black beans, after the peppers and spring onions. The beans went very well with the beef - it was a bit sloppy though because I added a bit too much soya sauce, probably not very good for my salt intake.
The peppers weren't very well cooked either, did anyone else find that?

Sounds really nice!
One question, the teaspoons of garlic and ginger, is that real ginger and real garlic, or powdered?

I think you can use either. I used powered, still tasted very nice.