|Chuck steak||1 1⁄2 Pound, cut into very thin strips (675 Gram)|
|Oil||2 Fluid Ounce (50 Milliliter)|
|Onion||1 , sliced|
|Beans||2 Ounce, sliced (50 Gram)|
|Mushrooms||4 Ounce, sliced (125 Gram)|
|Celery stalks||3 , sliced|
|Watercress||1⁄2 Bunch (50 gm), chopped|
|Arrowroot/Corn flour marinade||5 Milliliter (1 Teaspoon)|
|Beef stock||5 Fluid Ounce (150 Milliliter)|
|Sugar||5 Milliliter (1 Teaspoon)|
|Soy sauce||15 Milliliter (15 Milliliter)|
|Sherry||30 Milliliter (2 Tablespoon)|
Put the beef strips in a bowl.
Combine all the marinade ingredients and pour over the meat.
Leave for 2 hours, basting occasionally.
Drain and reserve the marinade.
Heat the oil in a saucepan.
Add the meat and onion and fry for 10 minutes.
Add the remaining vegetables and cook for a further 5 minutes.
Mix the arrowroot or cornflour with a little water and stir into the meat with the reserved marinade.
Bring to the boil and cook for a further 3 minutes, or until the liquid thickens.