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Ingredients
- 400 g (14 oz) rump steak, thinly sliced
- 2 tablespoons soy sauce
- 1/2 teaspoon grated fresh ginger
- oil, for cooking
- 200 g (7 oz) snow peas (mangetouts), trimmed
- 1 1/2 teaspoons cornflour (cornstarch)
- 125 ml (4 fl oz/1/2 cup) beef stock
- 1 teaspoon soy sauce, extra
- 1/4 teaspoon sesame oil
Method
1. Put the meat in a glass or ceramic bowl. Mix the soy sauce and ginger and add to the meat. Stir well. Heat the wok until very hot, add 2 tablespoons of the oil and swirl it around to coat the side. Add the beef and snow peas and stir-fry over high heat for 2 minutes, or until the meat changes colour.
2. Dissolve the cornflour in a little of the stock. Add to the wok with the remaining stock, extra soy and sesame oil.
3. Stir until the sauce boils and thickens. Serve immediately.
