350 gm fillet or rump steak - sliced into very thin strips
2 tbsp cornflour
4 tbsp soy sauce
6 tbsp water
2 tbsp dark soft brown sugar
2 tbsp vinegar
salt and pepper to taste
5 tbsp sesame or vegetable oil
1 onion - thinly sliced
1 garlic clove - crushed
2.5 cm piece fresh root ginger - crushed
2 celery sticks - thinly sliced
1 red pepper - sliced into thin stripes
225 gm mangetout - halved
Put the steak in a bowl. Mix together the cornflour, soy sauce, water, sugar, vinegar and seasoning. Pour over the steak, stir well to mix, then cover and leave to marinate for one hour if possible.
Heat 2 tbsp of the oil in a wok or large frying pan. Add the onion, garlic and ginger and fry gently, stirring, for 5 minutes or until soft.
Heat another 1 tbsp of the oil in the pan. Add the celery and red pepper and fry, stirring , for a further 5 minutes or until tender but still crisp. Remove the vegetables from the pan with a slotted spoon.
Remove the steak from the marinade. Heat the remaining oil in the pan, add the steak and stir-fry over high heat for 5 minutes. Remove with a slotted spoon and set aside.
Add the mangetout to the pan and stir-fry over high heat for2-3 minutes. Return the steak and vegetables to the pan, then pour in the marinade and stir until bubbling and well mixed. Taste and adjust the seasoning. Serve immediately.
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