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