Shredded Beef And Ginger Pasta Recipes

Steps:

• In a bowl, blend the cornflour with the stock, sherry, sugar and salt and pepper and set aside.
• In a large frying pan or wok, heat the oil over a high heat and stir-fry the carrots, ginger and garlic for 2 minutes.
• Add the steak and stir fry for 3 minutes.
• Add the steak and stir fry for 3 minutes, until the meat is browned all over and cooked through.
• Add the mange tout and stir fry for 1 minute.
• Add the cornflour mixture and bring to the boil over a high heat, stirring continuously for 1 - 2 minutes, until the sauce is thickened and glossy.
• Serve immediately with freshly cooked fusilli.

Steps:

• Place cornstarch in a large bowl; gradually whisk in water until smooth. Whisk eggs into cornstarch mixture; toss steak strips in mixture to coat.
• Pour canola oil into wok 1-inch deep; heat oil over high heat until hot but not smoking. Place 1/4 of the beef strips into hot oil; separate strips with a fork. Cook, stirring frequently, until coating is crisp and golden, about 3 minutes. Remove beef to drain on paper towels; repeat with remaining beef.
• Drain off all but 1 tablespoon oil; cook and stir carrot, green bell pepper, red bell pepper, green onions, ginger, and garlic over high heat until lightly browned but still crisp, about 3 minutes.
• Whisk sugar, rice vinegar, soy sauce, sesame oil, and red pepper together in a small bowl. Pour sauce mixture over vegetables in wok; bring mixture to a boil. Stir beef back into vegetable mixture; cook and stir just until heated through, about 3 minutes.