Mary Berry served up tasty Chinese beef and pepper stir-fry with rump steak and noodles, cooked in just 15 minutes on Mary Berry’s Quick Cooking.

The ingredients for the marinade: 4 tbsp soy sauce, 4 tbsp sweet chilli sauce, 1 garlic clove, crushed, 1 heaped tsp Chinese five-spice powder, 1 tsp light muscovado sugar and 1 large lime, juice only.

For the stir fry: 2 x 200g rump steaks, trimmed, 150g fine egg noodles (about 2 nests), 3 tbsp sunflower oil, 2 red peppers, seeds removed, thinly sliced, 1 brown onion, thinly sliced, ½ head Chinese leaves, white and green parts separated and very finely sliced and 1 small bunch coriander, chopped.

See recipes by Mary in her book titled: Mary Berry’s Quick Cooking available from Amazon now.