Sweet and Sour Shredded Beef

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Serves: 4

Ingredients:

350g / 12 oz rump steak
1 tsp sesame oil
2 tbsp Chinese rice wine or sweet sherry
2 tbsp dark soy sauce
1 tsp cornflour
4 tbsp pineapple juice
2 tsp soft light brown sugar
1 tsp sherry vinegar
salt and freshly ground black pepper
2 tbsp groundnut oil
2 medium carrots, peeled and cut into matchsticks
125g / 4 oz mangetout, trimmed and cut into matchsticks
1 bunch spring onions, trimmed and shredded
2 garlic cloves, peeled and crushed
1 tbsp toasted sesame seeds
freshly cooked Thai fragrant rice, to serve

Method:

Cut the steak across the grain into thin strips. Put in a bowl with the sesame oil, 1 tablespoon of the Chinese rice wine or sherry and 1 tablespoon of the soy sauce. Mix well, cover and leave to marinate in the refrigerator for 30 minutes.

In a small bowl, blend together the cornflour with the remaining Chinese rice wine or sherry, then stir in the pineapple juice,remaining soy sauce, sugar and vinegar. Season with a little salt and pepper and reserve.

Heat a wok until hot, add 1 tablespoon of the oil, then drain the beef, reserving the marinade, and stir-fry for 1-2 minutes, or until browned. Remove from the wok and reserve.

Add the remaining oil to the wok then add the carrots and stir-fry for 1 minute, then add the mangetout and spring onions and stir-fry for a further 1 minute.

Return the beef to the wok with the sauce, reserved marinade and garlic. Continue cooking for 1 minute or until the vegetables are tender and the sauce is bubbling. Turn the stir-fry into a warmed serving dish, sprinkle with toasted sesame seeds and serve immediately with the Thai fragrant rice.

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