373 calories

This special beef dish is ready in less than half an hour.

Serves 2 • Ready in 25 minutes

2 tsp olive oil (54 cals)

200g beef rump steak (478 cals)

salt and freshly ground black pepper

½ onion, peeled and sliced into half rings (27 cals)

1 garlic clove, peeled and thinly sliced (4 cals)

½ green pepper, deseeded and sliced (12 cals)

½ yellow pepper, deseeded and sliced (21 cals)

4 medium tomatoes, roughly chopped (58 cals)

1 tbsp tomato puree (30 cals)

100ml water

½ tsp dried mixed herbs

a little fresh oregano

12 large black olives, pitted (62 cals)

• Use a very sharp knife to cut thin slivers of the beef.

• Heat the oil in a large pan over a high heat. Season the beef with salt and pepper. When the oil is hot, toss in the meat and stir-fry for 2 minutes or until seared all over. Remove from the pan and set aside.

• Reduce the heat to medium and fry the onion, garlic and peppers for 5–10 minutes until tender. With the heat still at medium, add the tomatoes, tomato puree, water and herbs and simmer for 10 minutes.

• Stir through the beef strips and olives and heat for a further 2 minutes before serving.

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