1kg beef stroganoff strips
30mls soya sauce
30mls chilli sauce
30mls sherry (I like dry)
2 onions, finely sliced
½ bunch of celery, washed and cut diagonally
1 red pepper, deseeded and sliced
150g mushrooms, sliced
150g beansprouts (preferably mung bean sprouts)
For the sauce:
15 mls sugar
15ml cornstarch
200mls water
7mls chicken stock
30 mls sherry
30 mls oyster sauce (optional)
15 mls soya sauce
To serve with
500g egg noodles
Marinate the beef together with the soya, chilli and sherry for one hour
Stirfry with a little oil over a high heat to seal, set aside
Stirfry the onion for 1 minute and then add the remaining vegetables
Mix together the sauce ingredients and add to the pan
Cook until tender
In the meantime, cook the noodles in boiling water, drain, refresh under water and toss with a little sesame oil
30mls soya sauce
30mls chilli sauce
30mls sherry (I like dry)
2 onions, finely sliced
½ bunch of celery, washed and cut diagonally
1 red pepper, deseeded and sliced
150g mushrooms, sliced
150g beansprouts (preferably mung bean sprouts)
For the sauce:
15 mls sugar
15ml cornstarch
200mls water
7mls chicken stock
30 mls sherry
30 mls oyster sauce (optional)
15 mls soya sauce
To serve with
500g egg noodles
Marinate the beef together with the soya, chilli and sherry for one hour
Stirfry with a little oil over a high heat to seal, set aside
Stirfry the onion for 1 minute and then add the remaining vegetables
Mix together the sauce ingredients and add to the pan
Cook until tender
In the meantime, cook the noodles in boiling water, drain, refresh under water and toss with a little sesame oil