Ingredients

• 350g/12 oz rump or sirloin steak, sliced into strips

• 30ml/2 tbsp soy sauce

• 30ml//2 tbsp medium sherry

• 15ml/1 tsp cornflour

• 5ml/1 tsp brown sugar

• 15ml/1 tbsp sunflower oil

• 15ml/1 tsp sesame oil

• 1 garlic clove, finely chopped

• 15ml/1 tbsp grated root ginger

• 1 red pepper, seeded and sliced

• 1 yellow pepper, seeded and sliced

• 115g/4 oz sugar snap peas

• 4 spring onions, cut into 5cm/2 in pieces

• 30ml/2 tbsp Chinese oyster sauce

• hot noodles, to serve

Serves 4

Method:

1. In a bowl, mix together the steak strips, soy sauce, sherry, cornflour and brown sugar. Cover and leave to marinate for 30 minutes.

2. Heat the oils in a wok or large frying pan and stir-fry the garlic and ginger quickly for about 30 seconds.

3. Add the peppers, sugar snap peas and spring onions and stir-fry for 3 minutes.

4. Add the beef with the marinade juices to the wok or frying pan and stir-fry for a further 3-4 minutes.

5. Finally, pour in the oyster sauce and 60ml/4 tbsp water and stir until the sauce has thickened slightly. Serve immediately with hot noodles.