4 oz (125 g) rump steak, trimmed
1 tbsp soy sauce
1 tbsp sherry
2 tbsps vegetable oil
1 clove garlic, peeled and bruised
1/2 inch (1 cm) piece fresh root ginger, peeled and shredded
2 carrots, cut into thin sticks
2 small onions, quartered
8 oz (225 g) courgettes, cut into sticks
8 oz (225 g) bean sprouts
1 tbsp soy sauce
1 tbsp sherry
2 tbsps vegetable oil
1 clove garlic, peeled and bruised
1/2 inch (1 cm) piece fresh root ginger, peeled and shredded
2 carrots, cut into thin sticks
2 small onions, quartered
8 oz (225 g) courgettes, cut into sticks
8 oz (225 g) bean sprouts
method
1. Freeze the steak until firm but not solid. Cut across the grain into paper thin slices. Mix the soy sauce and sherry and add beef. Marinate for 30 minutes.
2. Heat the oil in a wok or large frying pan until almost smoking and add the garlic and ginger. Stir fry for 1 minute. Add the carrots and cook for 2 minutes, followed by the on ions and courgettes. Stir fry for 2 minutes.
3. Add the bean sprouts and toss well for 1 minute. Transfer too hot serving dish.
4. Remove the beef from the marinade and cook for 30 seconds. Add the marinade, toss well, spoon beef over vegetables.
2. Heat the oil in a wok or large frying pan until almost smoking and add the garlic and ginger. Stir fry for 1 minute. Add the carrots and cook for 2 minutes, followed by the on ions and courgettes. Stir fry for 2 minutes.
3. Add the bean sprouts and toss well for 1 minute. Transfer too hot serving dish.
4. Remove the beef from the marinade and cook for 30 seconds. Add the marinade, toss well, spoon beef over vegetables.
serving amount
serves 2
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