300g Beef (cut into strips)
1 Teaspoon Sugar
1 Tablespoon Light Soy Sauce
1 Teaspoon Sherry
1 Teaspoon Cornflour (mixed with 1 1/2 teaspoons cold water)
1 Carrot
60g Mangetout
60g Bamboo Shoots (canned will do fine)
60g Straw Mushrooms (any mushroom will do)
1 Spring Onion (cut into bite size strips)
2 Small Slices Root Ginger
1/2 Teaspoon Salt
2 Tablespoons Oyster Sauce
3 Tablespoons Chinese Stock (or water)
60ml Vegetable Oil
Equipment
1 SHARP Knife
1 Chopping Board
1 Mixing Bowl
1 Wok
1 Slotted Spoon
1 Spatula
The Good Bit
- place the meat in the mixing bowl along with the sugar, soy sauce, sherry and cornflour (and water) mixture, set aside and marinate for 30 minutes.
- Heat the oil in the wok and add the beef slices for about 1 minute, remove and keep warm.
- Pour off the oil leaving about 1 tablespoon in the wok, add all the vegetables and the ginger and stir fry for about 2 minutes, then add the salt, beef, oyster sauce and stock (or water) mix really well and serve when piping hot through out.
