Beef stir fry

It may have escaped your attention but today is the start of this year's Chinese New Year celebrations. The supermarket shelves are groaning under the weight of Chinese ready meals but it really isn't difficult to whip up something up at home full of fresh vegetables. Stir fries are also great for using up lots of bits of vegetables you have lurking in your fridge. I've listed what I used on this occasion but add or substitute as required. Spring onions can be replaced by a sliced brown onion, a yellow pepper for the red one and additions of mushrooms, sugar snap peas or mange tout would work really well.

Serves 4

Equipment: Small bowl, wok or large frying pan

Ingredients

12½ oz (350g) Beef steak strips

1½ tbsp (22.5ml) Cornflour

¼ tsp (1.25ml) Chinese Five Spice

3 tbsp (45ml) Soy sauce

1 Carrot, diced

Handful of broccoli, cut into florets

1 Red pepper, sliced

1 Bunch spring onions, sliced

Handful of mini sweetcorn

2 tbsp (30ml) Oil

1 tbsp (15ml) Fresh ginger, chopped

4 tbsp (60ml) Sherry

2 tbsp (30ml) Water

Rice or noddles to serve

Method

1. Put the beef strips in a bowl and stir in the cornflour, Chinese Five Spice and soy sauce. Mix well until the cornflour has dissolved. Set to one side to marinade.

2. Meanwhile prepare the vegetables ready to be cooked.

3. Heat the oil in the wok or frying pan. Add the beef including the marinade liquid plus the ginger and ginger. Stir fry for around 3-4 minutes until the beef is sealed.

4. Add the vegetables and stir fry for another 2 minutes.

5. Pour in the sherry and water and stir fry for a minute making sure the liquid is boiling. Once heated through serve immediately with rice or noodles.

Linking up with Extra Veg with Helen at Fuss Free Flavours, Michelle at Utterly Scrummy Food For Families and this month's guest host Kerry Cooks; plus The Spice Trail with Vanesther at Bangers and Mash.