Beef Potato Salad

Really quick dish, adapted from Morrisons magazine.

  

500g baby new potatoes, halves or quartered

oil for frying

400g beef frying steak (thinnest, cut into strips)

3 tablespoons sweet chilli sauce, tobasco, chilli flakes

200g cherry tomatoes, halved

mixed salad leaves, handful per plate (recipe makes about three-four servings)

1) Cover potatoes with boiling water, salt it lightly, and cook for about 10 minutes. Drain.

2) Fry beef strips, stirring almost frequently, until water starts to reduce, 5 minutes or so. Add chilli sauce, tobasco, chilli flakes, to the hot degree of your liking. Toss around, then add tomatoes and potatoes and cook some more stirring, until all the water evaporates, and the ingredients are sizzling in your pan.

3) Divide salad leaves between plates. Pile beef and potato salad on top, and serve hot.

Salad leaves soak in chilli beef dressing nicely!