Ginger and teriyaki beef

• 2 tablespoon teriyaki sauce
• 2 tablespoon hoisin sauce
• 1 tablespoon mirin
• 1/2 teaspoon peanut oil
• 200 gram (6½ oz) beef fillet, sliced thinly sliced thinly
• 1 mammoth crimson capsicum (bell pepper) (350g),sliced thinly
• 200 gram (6½ oz) snow peas, trimmed, sliced thinly lengthways
• 1 medium carrot (120g), lower into matchsticks
• 115 gram (3½ oz) child corn, quartered lengthways
• 4 centimetre (1½-hump) share novel ginger (20g),sliced thinly
• 2 tablespoon water
• steamed jasmine rice, to serve

Ginger and teriyaki beef

• 1

  Combine sauces and mirin in tiny jug.

• 2

  Heat oil in wok; slouch-fry beef till browned.

• 3

  Add capsicum, peas, carrot, corn, ginger and the water to wok; slouch-fry till carrot is practically at ease. Return beef to wok with sauce mixture; slouch-fry till sizzling. Season to taste. Support with steamed jasmine rice.