Oriental Beef With Vegetables
|Finely chopped fresh ginger||1 Teaspoon|
|Sherry||15 Milliliter (1 Tablespoon)|
|Soy sauce||2 Teaspoon|
|Cornflour||15 Milliliter (1 Tablespoon)|
|Oil||30 Milliliter (2 Tablespoon)|
|Garlic||1 Clove (5 gm)|
|Rump steak||8 Ounce, cut into thin strips (225 Gram)|
|Beef stock||5 Fluid Ounce (150 Milliliter)|
|Bamboo shoot||5 Ounce, drained and cut into thin strips (1 Can, 150 Gram)|
|Water chestnuts||6 , thinly sliced|
|Onion||1 , cut into 8 pieces|
|Celery stalks||2 , sliced|
|Carrot||1 , sliced|
Mix together the ginger, sherry, sugar, soy sauce and cornflour.
Heat the oil in a frying-pan.
Add the garlic and fry for 2 minutes, then remove.
Add the beef and stir-fry for 5 minutes until it is evenly browned.
Add the soy sauce mixture, stock, prepared vegetables and salt and pepper to taste.
Bring to the boil, stirring constantly.
Simmer for 5 minutes.