B00CU1W244_EBOK

ef, pickled carrot and
ushroom stir-fry
20 mins COOK 15 mins
f shin is an economical cut of beef that is often used
low-cooked braises. Here it is cooked quickly over high
t, ensuring that it remains tender and full of flavour.
important when stir-frying not to overload the wok –
k the beef in batches to ensure it cooks evenly.
g a saucepan of water to the boil, add the sugar snap peas
cook for 2 minutes. Drain and refresh in cold water, then
in again and set aside.
ce the sliced beef in a bowl, season with pepper, add the
ame oil and toss through.
t a wok or large frying pan over high heat and spray with
king oil. Working in batches, cook the beef for 1–2 minutes
il it starts to colour, then remove and set aside.
the peanut oil to the pan and heat until almost smoking.
the garlic and ginger and cook, stirring, for 1 minute. Add
mushrooms and spring onion and cook for 2–3 minutes until
mushrooms are golden. Reduce the heat to medium–high,
the corn, carrot, peas, sprouts, oyster and soy sauces, then
rn the beef to the pan and cook for 2–3 minutes until the
etables are heated through and the beef is cooked. Scatter
r the reserved spring onion and serve immediately.