Shredded Beef and Ginger Pasta

• 1
  

  tablespoon cornflour
  

• 175
  

  ml beef stock
  

• 70
  

  ml dry sherry
  

• 2
  

  teaspoons caster sugar
  

• 
  

  salt and pepper
  

• 2
  

  teaspoons olive oil
  

• 2
  

  carrots, lower into matchstick strips
  

• 5
  

  cm share unique gingerroot, peeled and finely chopped
  

• 2
  

  garlic cloves, crushed
  

• 350
  

  g lean rump steak, lower into thin strips
  

• 175
  

  g mange-touts peas (snow peas)
  

• 4
  

  parts pasta
  

instructions

• In a bowl, mix the cornflour with the stock, sherry, sugar and salt and pepper and space apart.
• In a broad frying pan or wok, heat the oil over a excessive heat and drag-fry the carrots, ginger and garlic for 2 minutes.
• Add the steak and drag fry for 3 minutes.
• Add the steak and drag fry for 3 minutes, till the meat is browned all around the assign and cooked through.
• Add the mange tout and drag fry for 1 minute.
• Add the cornflour mixture and produce to the boil over a excessive heat, stirring constantly for 1 – 2 minutes, till the sauce is thickened and glossy.
• Relieve immediately with freshly cooked fusilli.