• Place your beef strips in a bowl. IMPORTANT: Wash hands and equipment after handling raw meat and its packaging.
• Add the soy sauce and a pinch of salt and pepper.
• Leave aside to marinate.

• Trim and quarter half the cucumber (double for 4p) lengthways. Chop into small pieces. Add to a bowl with the yoghurt and season to taste with salt and pepper.
• Peel and grate the garlic (or use a garlic press).
• Trim the carrot then coarsely grate (no need to peel).
• Halve the cherry tomatoes.
• Finely chop the parsley (stalks and all).

• Zest the lemon and chop into 4 wedges.
• To a medium bowl, add the couscous, lemon zest and ¼ tsp salt (double for 4p).
• Pour 200ml boiling water (500ml for 4p) into the bowl.
• Give it a stir, cover with a plate or cling film and leave aside until ready to serve.
• When cooked, stir the grated carrot through the couscous. Season to taste with salt and pepper.

• While the couscous cooks, whisk together 4 tbsp oil (double for 4p) with the juice of half the lemon wedges in a large bowl.
• Add the chilli flakes (use less if you don't like spice), garlic and chopped parsley.
• Stir to combine and season to taste with salt and pepper.

TIP: Use a blender if you'd like a smoother consistency.

• Place a large pan over high heat with a drizzle of oil.
• Once hot, remove the beef strips from the marinade and fry until browned, 5-7 mins, shifting as they colour.
• When 1 min cooking time remains, add any marinating juices from the bowl to the pan. IMPORTANT: Meat is safe to eat when the outside is browned.

• Divide the couscous between bowls. 
• Top with the cherry tomatoes and cooling cucumber.
• Finish with the beef strips and a drizzle of the chimichurri sauce. 
• Serve with remaining lemon wedges for squeezing over.