Shredded Beef And Ginger Pasta

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• 1 tablespoon cornflour
• 175 ml beef stock
• 70 ml dry sherry
• 2 teaspoons caster sugar
• salt and pepper
• 2 teaspoons olive oil
• 2 carrots, cut into matchstick strips
• 5 cm piece fresh gingerroot, peeled and finely chopped
• 2 garlic cloves, crushed
• 350 g lean rump steak, cut into thin strips
• 175 g mange-touts peas (snow peas)
• 4 portions pasta

Recipe

• 1 in a bowl, blend the cornflour with the stock, sherry, sugar and salt and pepper and set aside.
• 2 in a large frying pan or wok, heat the oil over a high heat and stir-fry the carrots, ginger and garlic for 2 minutes.
• 3 add the steak and stir fry for 3 minutes.
• 4 add the steak and stir fry for 3 minutes, until the meat is browned all over and cooked through.
• 5 add the mange tout and stir fry for 1 minute.
• 6 add the cornflour mixture and bring to the boil over a high heat, stirring continuously for 1 – 2 minutes, until the sauce is thickened and glossy.
• 7 serve immediately with freshly cooked fusilli.