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1 steak Beef, sirloin steak, lean, grilled

1 tablespoon Oil, sesame

1 teaspoon Ginger, peeled, raw

2 tablespoon Oil, olive, pure

4 onion Onion, mature, white skinned, peeled, raw

1 cup Snowpea, raw

1 cup Mushroom, common, raw

1 cup Capsicum, red, raw

1 cup Sweetcorn, baby, canned in brine, drained, stir-fried without oil

2 tablespoon Sauce, soy, commercial

2 cup Rice, brown, raw

• Place steak, sesame oil and ginger into a shallow ceramic dish. Cover and refrigerate for 30 minutes if time permits. Heat a wok over high heat until hot. Spray with oil. Add one-third of the beef. Stir-fry for 1 minute or until browned. Remove to a plate. Repeat twice with remaining beef, spraying wok each time. Spray wok lightly with oil. Add vegetables and stir-fry for 3 minutes or until just tender. Return beef to wok with soy sauce. Stir-fry for 1 minute or until heated through. Serve with brown rice.

350g lean beef sirloin steak, sliced on the diagonal 1 teaspoon sesame oil 6cm piece ginger, thinly sliced olive oil cooking spray 4 green onions, sliced on the diagonal 200g snow peas, trimmed, sliced in half on the diagonal 150g oyster mushrooms, chopped 1 red capsicum, sliced 120g baby corn, sliced in half on the diagonal 2 tablespoons reduced-salt soy sauce cooked brown rice, to serve