This was unexpectedly a soup! But was totally awesome anyway.

I’d planned for it to be a stir fry but it ended up with loads of liquid and so a soup it was. And very delicious to. It was tangy and hot and meaty and quick to make. Ticks all the boxes! It would go well on top of rice or the like also but I didn’t have the calories for it and it was filling as it was.

Serves 2, 563kcal per portion

2 tablespoons sesame oil
2 tablespoons rice vinegar

2 tablespoons golden syrup (I’m sure honey would also work, but that’s what I had)

1 bag frozen sliced mushrooms (500g)

2 onions


1lb extra lean beef stir fry strips


Heat the oil, vinegar and syrup in a wok and then add the mushrooms. Slice up the onions, add to the wok. Stir everything around and let it cook for a while. Add a sprinkling of ginger and the beef and let it bubble away until the meat looks cooked.