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Stir Fried Beef with Baby Corn and Green Peppers

ingredients

serves 4 - 6
450 g (1 lb) piece of lean rump steak
15 g (1 tbsp) cornflour
60 ml (4 tbsp) oil
3 green peppers, cored, seeded, halved and thinly sliced
1 green chilli, seeded and thinly sliced
1 small onion, peeled, halved and thinly sliced
2 cloves garlic, sliced
2.5 cm (1 in) piece root ginger, peeled and thinly sliced
2.5 g (1/2 tsp) castor sugar
283 g (10 oz) can baby corn, drained
15 - 30 ml (1 - 2 tbsp) soy sauce, to taste
30 ml (2 tbsp) sherry

method

1. Cut the meat into wafer-thin slices, either by hand, or by processor (it is best to semi-freeze the meat first if using this method).

2. Coat with the cornflour, and set aside.

3. Heat 15 ml (1 tbsp) of the oil in a wok or large frying pan.

4. Add the sliced peppers, chilli and onion.

5. Stir fry over high heat for 2 minutes. Drain thoroughly and set aside.

6. Heat the remaining oil in the wok or pan, add the garlic and ginger and fry for a few seconds.

7. Add the meat and sugar and stir fry over high heat for 1 minute, add the corn and stir fry for another minute.

8. Season with the soy sauce and sherry, and stir-fry the whole mixture for 30 seconds.

9. Finally, add the pepper mixture and stir-fry for 1 or 2 minutes to heat through and blend the flavours. Serve immediately.

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