450g sirloin steak, cut into thin strips
2 tbsp reduced-salt soy sauce
4 tbsp dry sherry
1 garlic clove, finely chopped
2.5cm fresh root ginger, peeled and grated
2 tbsp sunflower oil
200g sugar snap peas
150g chestnut mushrooms, halved
1 bunch spring onions, sliced
1 tbsp sesame seeds, toasted
Egg noodles, to serve
- Put steak strips in a shallow, non-metallic dish. Mix the soy sauce, sherry, garlic and ginger together and pour over the steak. Mix them together, then cover and put in the fridge to marinate for 20 minutes.
- Heat the sunflower oil in a wok or large frying pan and add the sugar snap peas and mushrooms. Stir-fry for 3-4 minutes then remove the vegetables with a slotted spoon and set aside.
- Remove the beef from the marinade and add to the pan. Stir-fry for 2-3 minutes then return the vegetables to the pan along with the marinade and the sliced spring onions. Stir-fry for 1 minute. Scatter with sesame seeds and serve with egg noodles.
Source - Morrisons instore magazine.