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Serves: 2
Cooking time: approx. 10 minutes
Ingredients:
225g (8oz) beef rump steak cut into thin strips
1 x 5ml (1tsp) oil
150g (5oz) pak choi, sliced
50g (2oz) asparagus
1 courgette, cut into thin strips
1 carrot cut into thin strips
1 red chilli, finely chopped
Marinade:
4 x 15ml sp (4tbsp) dry sherry
2 x 15ml sp (2tbsp) dark soy sauce
1 x 15ml sp (1tbsp) clear honey
1 x 15ml sp (1tbsp) tomato puree
1.25cm (1/2 inch) root ginger, peeled and grated
1 x 2.5ml sp (1/2tsp) cornflour
Method:
In a bowl mix together all the marinade ingredients except the cornflour.
Add the beef, cover and leave for 15 minutes. Meanwhile, prepare vegetables.
Drain meat and blend cornflour into marinade. Heat oil in wok and stirfry
the beef for 3-4 minutes until browned. Add vegetables and cook for 2-3
minutes. Add marinade and brng to the boil, stirring to thicken. Serve
immediately with rice or Chinese noodles.
Suitable cuts include:
Sirloin, rump, topside and flashfry steaks
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