Shredded Beef and Ginger Pasta

• 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

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.

cornflour, beef stock, sherry, caster sugar, salt, olive oil, carrots, fresh gingerroot, garlic, lean rump steak, mangetouts peas, pasta

Taken from www.food.com/recipe/shredded-beef-and-ginger-pasta-315875 (may not work)