Stranraer Mexican Stirfry
225 g (8 oz) lean beef steak, cut into thin strips
30 ml (2 tbsp) tomato ketchup
15 ml (1 tbsp) chilli sauce
10 ml (2 tsp) lime juice
1/2 courgette, cut into thin strips
50 g (2 oz) cherry tomatoes, cut in half
1 red chilli, finely sliced (optional)
15 ml (1 tbsp) fresh mint, chopped
- In a large non-stick wok or saucepan, dry fry the meat until browned.
- Add the remaining ingredients and cook for 1 – 2 minutes.
- Stir through the fresh chillies if you wish.
Serve piled into toasted pittas. Garnish with fresh mint leaves.