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 Chinese Stirfry
INGREDIENTS
- 225g (8oz) lean Northern Ireland Farm Quality Assured Beef cut into thin strips
- 1.25cm (½ inch) fresh root ginger, grated
- 2 cloves garlic, crushed
- 1 carrot, peeled and cut into thin strips
- 1 x 15 ml spoon (1 tbsp) sherry
- 2 x 15ml spoon (2 tbsp) soy sauce
- 1 x 5ml spoon (1 tsp) cornflour
- 5 spring onions, sliced
- 150g (5oz) pak choi, chinese leave or cabbage, shredded
- 1 x 227g can of bamboo shoots (optional)
- 1 x 227g can of water chestnuts (optional)
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Method (Serves 2)
In a large non-stick wok or saucepan, dry fry the beef, ginger and garlic together until browned. Add the carrot and cook for a further 1-2 minutes. Meanwhile, blend together the sherry, soy sauce and cornflour. Add the spring onions, pak choi, bamboo shoots and water chestnuts and cook for 1-2 minutes. Add the sauce to the pan and continue cooking for a further minute. Serve with egg noodles, additional stirfried vegetables and prawn crackers. Suitable stirfry cuts: sirloin, rump, topside and flashfry steaks.
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