500g sirloin or rump steak (trimmed)
1 green chilli (finely chopped)
2-3 tbsp olive oil
2 onions sliced
1 red pepper (deseeded and diced)
200g sprouting broccoli (stems halved)
3-4 tbsp stock
2 satsumas peeled and segmented

prep 15 mins
cook 7-8 mins
serves 4

As the autumn draws in, the temptation of snuggling up on a weekend, watching Saturday night TV and ordering a takeaway can be very hard to resist. However, you don't have to stray too far from the path if you cook our alternative takeaway recipe – all the taste and satisfaction of your favourite takeaway without the calorific content.

1. Once trimmed, cut the beef into small strips and place into a shallow dish.

2. Add your green chilli and 1 tbsp of oil into the dish and mix lightly with the meat.

3. Add a little oil to a wok or large frying pan and heat before adding the onions and cooking until softened.

4. Drain your meat, setting aside the marinade in a small bowl. Add the beef to the wok and fry quickly with the onions.

5. Add the pepper and sprouting broccoli to the wok and continue to stir fry for 2-3 minutes.

6. Mix your reserved marinade with the stock and stir into the meat along with the Satsuma segments, returning the wok to the heat for another 1-2 minutes until the sauce thickens.

7. Serve straight from the wok.

 To add some extra authenticity to your presentation you can buy Chinese takeaway style boxes online.