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Beef & Mushroom Stir-Fry |
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Serves 2
· 225g (8oz) beef frying steak, cut into strips · 50g (2oz) mushrooms, sliced · 50g (2oz) mange tout · 5-6 baby corn, halved · 1 carrot, cut into thin strips
Sauce
· 4 tablespoons sherry · 2 tablespoons rich soy sauce · 1 tablespoon clear honey · 1 tablespoon tomato purée · 1.25 cm (½") root ginger, peeled and grated · ½ teaspoon cornflour
In a bowl blend the cornflour with the other sauce ingredients and leave to one side.
Stir-fry the meat for 2-3 minutes until browned then remove from the pan. Add the vegetables and cook for 1-2 minutes. Then add the mushrooms and cook for a further 1-2 minutes. Return the meat to the pan and add the sauce, bring to the boil, stirring to thicken.
Serve immediately with rice or Chinese noodles. |
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