Sticky Lean Beef Satay Wraps

Before you begin...

Get all your ingredients and equipment ready

Skim through these steps, then wash your fruit and veg

Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 min)

Now, let's get started!

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a high heat

Once hot, add your lean beef mince and cook for 3-4 min or until beginning to brown, breaking it up with a wooden spoon as you go

Tip: Spoon off and discard any excess fat that may come out of the meat

Top, tail and grate your carrot[s] (no need to peel!)

Once the lean beef mince has started to brown, add your ginger & garlic paste, honey, Chinese rice wine, half your chilli flakes (can't handle the heat? Go easy!) and half your soy sauce (you'll use the rest later!)

Give everything a good mix up and cook for 4-5 min or until the lean beef mince has caramelised and is cooked through (no pink meat!) – this is your sticky lean beef

Cut your cucumber into quarters lengthways, then slice into batons

Add your tortillas to a plate and pop in the microwave for 20 secs on high or until warmed through

Combine your peanut butter, red chilli relish, remaining soy sauce, the juice of your lime[s], a splash of cold water and a pinch of salt in a small bowl

Give everything a good mix up – this is your satay sauce