|Polyunsaturated vegetable oil||1 Tablespoon|
|Lean rump steak||1 Pound, cut into thin strips (500 Gram)|
|Parsnip||1 , cut into thin strips|
|Red pepper||1 , cut into thin strips|
|Spinach leaves||4 , shredded|
|Spring onions||3 , cut diagonally into 1 inch lengths|
|Garlic||1 Clove (5 gm), crushed|
|Grated fresh ginger||2 Teaspoon|
|Reduced salt soy sauce||3 Fluid Ounce (1/3 Cup, 90 Milliliter)|
|Cornflour||2 Teaspoon, blended with 2 tablespoons dry sherry|
|Dry sherry||2 Tablespoon (Blended With Corn Flour)|
1. Heat 2 teaspoons oil in a frying pan or wok over a medium heat, add beef, parsnip, red pepper, spinach and spring onions and stir-fry for 2-3 minutes or until meat changes colour. Remove mixture from pan and set aside.
2. Add remaining oil to pan and heat. Add garlic and ginger and stir-fry for 1-2 minutes, then return beef mixture to the pan. Combine soy sauce, cornflour mixture and honey, stir into pan and cook, stirring, for 1-2 minutes or until heated through. Serve immediately.