Beef With Mange tout
|Fillet steak||8 Ounce, trimmed (225 Gram)|
|Dark soy sauce||1 1⁄2 Tablespoon|
|Dry sherry||1 1⁄2 Tablespoon|
|Groundnut oil/Vegetable oil||2 Tablespoon|
|Ginger root piece||2 Inch, peeled and chopped|
|Spring onions||6 , sliced diagonally|
|Carrot||1 Large, peeled and sliced diagonally|
|Red pepper||To Taste, deseeded and sliced|
|Stock||2 1⁄2 Fluid Ounce (65 Milliliter)|
|Canned water chestnuts||8 Ounce, drained (227 Gram)|
|Mange-tout||4 Ounce, trimmed (100 Gram)|
Cut the steak into thin strips, then place in a shallow dish.
Mix the cornflour with 1/2 tbsp soy sauce and 1/2 tbsp dry sherry, then pour over the beef, coating the meat thoroughly.
Cover, then leave to marinate for at least 30 mins.
Heat the oil in a wok or large pan, then fry the ginger for 3 mins.
Add the beef to the oil and stir-fry for 3 mins, or until completely sealed.
Using a slotted spoon, remove and reserve the meat.
Stir-fry the onions, carrot and pepper for 2 mins, then return the beef to the wok or pan and mix well.
Add the remaining soy sauce, dry sherry and the stock to the beef and vegetables and continue to stir-fry for a further 3-4 mins, or until the meat is cooked and tender.
Add the drained water chestnuts and mangetout, stir-fry for 2 mins, then serve straightaway.