• 1 tbsp sesame oil
  • 1 garlic clove, crushed
  • 1 medium carrot cut into matchsticks
  • 100 g baby sweetcorn cut into quarters
  • 1/2 yellow bell pepper, seeded & cut into matchsticks
  • 1 courgette (approx 100g) cut into matchsticks
  • 300 g beef fillet, or rump steak cut into very fine strips
  • 1 tbsp cornflour
  • 150 ml beef stock
  • 2 tbsp dark brown sugar
  • 2 tbsp soy sauce
  • a few drops of Tabasco sauce
  • 1 tbsp sesame seeds


  1. Heat the sesame oil in a wok and stir fry the garlic, carrots, sweetcorn and courgette for 3 to 4 minutes.
  2. Add the beef and continue to stir fry for 4 to 5 minutes.
  3. Mix the cornflour together with a tablespoon of water and stir into the beef stock.
  4. Stir this into the pan together with the sugar, soy sauce, Tabasco and sesame seeds.
  5. Bring to the simmer, cook until slightly thickened and serve with rice.
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