Chinese Stir Fry
Cooking Time: 10 minutes
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.