450-575 g (1 - 1 1/4 lb) skirt of beef or 1 3/4 lb flank steak
350 g (3/4 lb) small carrots
2 medium sized green peppers
2 medium sized onions
2 level tbsp cornflour (cornstarch)
30 ml (2 tbls) tamari (Shoyu) sauce
30 ml (2 tbls) sherry (optional)
275 ml (1/2 pt) 1 1/4 cups stock
2 cloves garlic
45 ml (3 tbls; oil
2 tsp (10 ml) ground ginger
350 g (3/4 lb) small carrots
2 medium sized green peppers
2 medium sized onions
2 level tbsp cornflour (cornstarch)
30 ml (2 tbls) tamari (Shoyu) sauce
30 ml (2 tbls) sherry (optional)
275 ml (1/2 pt) 1 1/4 cups stock
2 cloves garlic
45 ml (3 tbls; oil
2 tsp (10 ml) ground ginger
method
1. Cut the beef into small, thin slivers.
2. Slice the carrots paper thin.
3. Remove the stalk and seeds and finely chop the peppers.
4. Finely chop the onions.
5. Put the cornflour into a bowl and gradually mix in the tamari (Shoyu) sauce, sherry and stock.
6. Finely chop the garlic.
7. Heat the oil and garlic in a large frying pan or skillet on a high heat.
8. When the garlic begins to sizzle, put in the beef and stir-fry until it is a good brown.
9. Move the beef to the edges of the pan and put in the carrots.
10. Cook them for 1 1/2 minutes and mix in the onions and peppers.
11. Scatter in the ginger.
12. Lower the heat slightly and stir-fry for 2 minutes more.
13. Stir the sauce and pour it into the pan.
14. Let it bubble and simmer until it is glossy brown and translucent.
2. Slice the carrots paper thin.
3. Remove the stalk and seeds and finely chop the peppers.
4. Finely chop the onions.
5. Put the cornflour into a bowl and gradually mix in the tamari (Shoyu) sauce, sherry and stock.
6. Finely chop the garlic.
7. Heat the oil and garlic in a large frying pan or skillet on a high heat.
8. When the garlic begins to sizzle, put in the beef and stir-fry until it is a good brown.
9. Move the beef to the edges of the pan and put in the carrots.
10. Cook them for 1 1/2 minutes and mix in the onions and peppers.
11. Scatter in the ginger.
12. Lower the heat slightly and stir-fry for 2 minutes more.
13. Stir the sauce and pour it into the pan.
14. Let it bubble and simmer until it is glossy brown and translucent.
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