Shredded Beef and Ginger Pasta

recipe list

“From Step by Step Pasta Dishes”

Ready In:



  • 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


  • 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.

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