You'll Need

• 450g / 1lb lean beef sirloin, rump, topside or frying steaks, cut into 5cm / 2 inch strips
• 150g / 5oz dried pasta bows, or similar
• 5ml / 1 tsp sunflower oil
• 1 small onion, peeled and finely chopped
• 50g/2oz fine green beans, topped and cut in half
• 1 x 198g can sweetcorn, drained
• 150ml / ¼ pint crème fraîche
• 30ml / 2 tbsp wholegrain mustard
• 10ml / 2 tsp grated lemon zest
• Salt and freshly milled black pepper
• 30ml / 2 tbsp freshly chopped chives

1. Cook the pasta according to the packet instructions, drain and set aside.
   
   
2. Meanwhile, heat the oil in a large pan or wok and cook the beef strips in batches for 3-4 minutes until brown.
   
   
3. Add the onions, beans and sweetcorn and cook for a further 3-4 minutes.
   
   
4. Mix together the crème fraîche with the mustard and lemon zest. Add to the pan with the beef and stir in the hot pasta. Season and add the chives.
   
   
5. Spoon into a large pasta bowl and serve immediately with crusty bread.