Cooking time, approximately 10 minutes.
225g (8oz) lean beef rump steak cut into thin strips
1 x 5ml (1 tsp) 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
4 x 15ml sp (4 tbsp) dry sherry
2 x 15ml sp (2 tbsp) dark soy sauce
1 x 15ml sp (1 tbsp) clear honey
1 x 15ml sp (1 tbsp) tomato purée
1.25cm (½ “) root ginger, peeled and grated
1 x 2.5ml sp (½ tsp) cornflour
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 the beef and blend cornflour into the marinade.
Heat oil in wok and stirfry the beef for 3-4 minutes until browned.
Add vegetables and cook for 2-3 minutes. Add the marinade and bring to the boil, stirring to thicken.
Serve immediately with rice or Chinese noodles.
Suitable cuts include: sirloin, rump, topside and flashfry steak.