Korean spicy beef stir-fry

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Use a really nice beef steak for this. It was absolutely delicious and I can’t wait to eat it again.

  • 1 big sirloin steak, sliced thinly
  • 3 tsp crushed garlic
  • 1 tsp chopped ginger
  • 1 cup chestnut mushrooms, sliced
  • 1 small onion, sliced
  • 1 red pepper, sliced
  • 1/2 courgette, sliced
  • 100ml soy sauce
  • 1/2 tsp hot sauce
  • Pinch of pepper
  • 1 tbsp cornflour
  • 1 tbsp sugar
  • 1/4 tsp salt
  • 1tbsp vegetable oil
  • 100ml rice vinegar
  • 50ml water

Mix the garlic, ginger, soy sauce, water, rice vinegar, sugar, pepper and hot sauce. Put a third of this in a bowl and whisk with half the cornflour. Add the steak and onion and keep in the fridge for 15 minutes.

When you’re ready to cook, heat half the oil in a wok. Add the steak and onion and fry until browned. Remove from the heat and place to one side. Wipe the wok with some kitchen roll.

Heat some more oil in the wok and add the mushrooms, pepper and courgette. Stir fry for 1 minute. Add the remaining cornflour to the remaining sauce and whisk until smooth. Add to the stir-fry and simmer until the sauce has thickened. Add the steak and onion and heat through. Serve with rice.

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