Stir Fry Beef and Vegetable Recipe

Ingredients : Serves 4

45 ml/3 tbsp olive oil
350 g/12 oz steak, cut into strips
6 spring onions (scallions), sliced

1 garlic clove, chopped
1/2 red (bell) pepper, cut into strips
1/2 yellow pepper, cut into strips

175 g/6 oz carrots, cut into strips

275 g/10 oz/1 medium can of baby sweetcorn (corn) cobs, drained
5 ml/1 tsp comflour (cornstarch)

75 ml/5 tbsp dry cider
30 ml/2 tbsp soy sauce
150 ml/0.25 pt Beef Stock

100 g/4 oz/2 cups bean sprouts

Salt and freshly ground black pepper

Boiled rice, to serve

Method :

Heat the oil in a wok or large frying pan (skillet) and fry (saute) the steak until browned on both sides. Remove from the pan and keep warm. Add the spring onions, garlic, peppers, carrots and sweetcorn and stir-fry for 3 minutes. Mix the cornflour with the cider and soy sauce, add to the pan and bring to the boil, stirring, until the sauce thickens. Stir in the stock, bean sprouts and beef, season to taste and heat through. Serve with boiled rice.