Beef and Baby Corn Stir Fry

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Serves: 4

Ingredients:

3 tbsp light soy sauce
1 tbsp clear honey, warmed
450g / 1 lb beef rump steak, trimmed and thinly sliced
6 tbsp groundnut oil
125g / 4 oz shiitake mushrooms, wiped and halved
125g / 4 oz beansprouts, rinsed
2.5cm / 1 inch piece fresh root ginger, peeled and cut into matchsticks
125g / 4 oz mangetout, halved lengthways
125g / 4 oz broccoli, trimmed and cut into florets
1 medium carrot, peeled and cut into matchsticks
125g / 4 oz baby sweetcorn cobs, halved lengthways
1/4 head Chinese leaves, shredded
1 tbsp chilli sauce
3 tbsp black bean sauce
1 tbsp dry sherry
freshly cooked noodles, to serve

Method:

Mix together the soy sauce and honey in a shallow dish. Add the sliced beef and turn to coat evenly. Cover with cling film and leave to marinate for at least 30 minutes. turning occasionally.

Heat a wok or large frying pan. add 2 tablespoons of the oil and heat until just smoking. Add the mushrooms and stir-fry for 1 minute. Add the bean sprouts and stir-fry for 1 minute. Using a slotted spoon, transfer the mushroom mixture to a plate and keep warm.

Drain the beef. reserving the marinade. Reheat the wok, pour in 2 tablespoons of the oil and heat until smoking. Add the beef and stir-fry for 4 minutes or until browned. Transfer to a plate and keep warm.

Add the remaining oil to the wok and heat until just smoking. Add the ginger, mangetout. broccoli. carrot and the baby sweetcorn with the shredded Chinese leaves and stir-fry for 3 minutes. Stir in the chilli and black bean sauces, the sherry, the reserved marinade and the beef and mushroom mixture. Stir-fry for 2 minutes, then serve immediately with freshly cooked noodles.

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