Mon, 17 February 2020
Chef: Joe Shannon
Ingredients:
300g of good quality frying beef cut into strips (Ask your butcher)
350g Thin sliced Carrot
20g Garlic minced
50g Ginger minced
2tbls of Sesame oil
2tbls of Honey
4tbs of light soy sauce
30g pumpkin seeds
30g Cashew Nuts
Sea Salt and Black pepper
30g chopped green of the scallion
Fresh coriander
Method:
Heat your oil in a wok or a pan, when it's gently smoking, carefully add your beef and turn up the heat to the highest setting.
Cook for 3 minutes, stirring frequently before adding the carrots , garlic and ginger Cashew nuts and pumpkin seeds.
Stir fry for another 3 minutes then add the honey, soy sauce, salt and pepper then continue to cook. Cook until the sauce is nice and syrupy but without overcooking the carrots. Then finish with the Coriander and Scallion
Serve with some lovely rice or Noodles
