Shredded Beef and Ginger Pasta |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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From Step by Step Pasta Dishes Ingredients:
1 tablespoon cornflour |
175 ml beef stock |
70 ml dry sherry |
2 teaspoons caster sugar |
salt and pepper |
2 teaspoons olive oil |
2 carrots, cut into matchstick strips |
5 cm piece fresh gingerroot, peeled and finely chopped |
2 garlic cloves, crushed |
350 g lean rump steak, cut into thin strips |
175 g mange-touts peas (snow peas) |
4 portions pasta |
Directions:
1. In a bowl, blend the cornflour with the stock, sherry, sugar and salt and pepper and set aside.
2. 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.
3. Add the steak and stir fry for 3 minutes.
4. Add the steak and stir fry for 3 minutes, until the meat is browned all over and cooked through.
5. Add the mange tout and stir fry for 1 minute.
6. 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.
7. Serve immediately with freshly cooked fusilli.
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