Chinese Stir Fry

Serves: 2

Cooking Time: 10 minutes

INGREDIENTS:

225g (8oz) *lean beef cut into thin strips
1¼ cm (½ inch) fresh root gingergrated
2 cloves garlic, crushed
1 carrot, peeled and cut into thin strips
1 x 15ml sp (1tbsp) sherry
2 x 15ml sp (2tbsp) soy sauce
1 x 15ml sp (1tbsp) cornflour
5 spring onions, sliced
150g (5oz) pak choi, Chinese leaves or cabbage, shredded
1 x 227g can of bamboo shoots (optional)
1 x 227g can of water chestnuts (optional)

METHOD:

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 cuts: sirloin, rump, topside and flash fry steaks.