Ingredients

• 500g beef frying steak e.g rump
• 2 teaspoons sugar
• 2 teaspoons cornflour
• 1 tablespoon soy sauce
• 1 tablespoon dry sherry or rice wine
• 2 teaspoons grated fresh ginger
• 2 carrots, cut into matchsticks
• 1 courgette, chopped
• 1 red capsicum, cut into strips
• handful of button mushrooms, sliced
• 1 small head broccoli cut into florets
• 2 teaspoons cornflour
• 1 1/2 cups chicken stock

Method

Trim fat from the meat and discard. Cut the steak into thin slices. Place in a bowl with soy sauce, sherry and a drizzle of oil. Mix well and leave for a minimum of 30 minutes. Heat a little oil in a large frying pan or wok. When piping hot, tip in the meat and stir-fry for 2 minutes. Remove the meat and set aside. Add ginger, pinch of salt and vegetables. Stir-fry over a high heat for 1 minute. Add the water and cover the pan, continue cooking for 5 minutes. Return the meat to the pan. Mix cornflour with stock and stir into the meat and vegetables, heat until thickened Serve with steamed rice and extra soy sauce.