Summer is the season for sweet corn, sun-ripened tomatoes, and countless outdoor shindigs. And, let’s be real—bacon is always in season.
Once the outdoor cooking season kicks off, it only makes sense to combine avocados and tomatoes with the smoky sweet flavors of charred sweet corn and bacon. You’ve been forewarned, this guacamole will be on heavy rotation.
2–3 sprays olive oil 140 g/5 oz beef steak, such as topside (fat removed), cut into thin strips 1 orange pepper, deseeded and cut into thin strips 4 spring onions, trimmed and chopped 1–2 fresh jalapeño chillies, deseeded and chopped 2–3 garlic cloves, chopped 115 g/4 oz mangetouts, trimmed and cut in half diagonally 115 g/4 oz large field mushrooms, sliced 1-2 tsp hoisin sauce, or to taste 1 tbsp orange juice 85 g/3 oz rocket or watercress.
1 Heat a wok then spray in the oil and heat for 30 seconds. Add the beef and stir-fry for 1 minute or until browned. Using a slotted spoon, remove and reserve. 2 Add the pepper, spring onions, chillies and garlic and stir-fry for 2 minutes. Add the mangetouts and mushrooms and stir-fry for a further 2 minutes. 3 Return the beef to the wok and add the hoisin sauce and orange juice. Stir-fry for 2-3 minutes, or until the beef is tender and the vegetables are tender but still firm to the bite. Stir in the rocket and stir-fry until it starts to wilt. Serve immediately, divided equally between 4 warmed bowls.
calories per portion 99