Directions

1. 1. Slice the steak thinly. Place the slices in a bowl, add 5ml/1 teaspoon of the vegetable oil and stir to coat.
2. 2. Bring the stock to the boil in a large pan. Add the beef and cook, stirring, for 2 minutes.
3. 3. Drain, reserving 45ml/3 tablespoon of the stock, and set aside.
4. 4. Heat the remaining oil and stir-fry the garlic for a few seconds, then add the carrot for a few seconds, then add the carrot and celery and stir-fry for 2 minutes.
5. 5. Stir in the sherry, caster sugar, oyster sauce and a large pinch of pepper.
6. 6. Add the steak to the pan with the reserved stock. Simmer for 2 minutes.
7. 7. Mix the corn flour to a paste with the water. Add the mixture to the pan and cook, stirring, until thickened.
8. 8. Stir in the spring onions, mixing well, then serve at once, with rice or noodles.
9. VARIATION:
10. 9. To increase the number of servings, add more vegetables, such as peppers, mangetouts (snow peas), water chestnuts, baby corn on the cob and mushrooms.