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Ingredients

• 500 g (1 lb 2 oz) miniature new potatoes, scrubbed and any larger ones halved
• 2 tsp extra virgin olive oil
• 250 g (8½ oz) large mushrooms, quartered
• 250 g (8½ oz) sugarsnap peas
• 1 large red pepper, seeded and cut into thin strips
• 180 ml (6 fl oz) beef or vegetable stock
• 1 tbsp Worcestershire sauce
• 1 tsp Dijon mustard
• ½ tsp dark brown muscovado sugar
• 4 thin sirloin steaks, about 140g (5 oz) each, trimmed of fat
• 1 tsp butter
• 1 shallot, finely chopped
• 2 garlic cloves, crushed
• 4 tbsp port
• salt and pepper

Description

Thin Sirloin Steaks, Sometimes Sold As Minute Steaks, Can Be Quickly Fried, And The Juices Left In The Pan Turned Into An Instant Sauce With The Help Of A Little Port. A Colourful Stir-fry Of New Potatoes, Mushrooms, Red Pepper And Sugarsnap Peas Is A Per

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