Ingredients

• 450g/1 lb celeriac

• 150ml/1/4 pint vegetable oil

• 1 red pepper

• 6 spring onions

• 450g/1 lb rump steak

• 60ml/4 tbsp beef stock

• 30ml/2 tbsp sherry vinegar

• 10ml/2 tsp Worcestershire sauce

• 10ml/2 tsp tomato puree

• salt and ground black pepper

Serves 4

Method:

1. Peel the celeriac and then cut into fine matchsticks, using a cleaver if you have one, or a large sharp knife.

2. Heat the wok, then add two-thirds of the oil. When the oil is hot, fry the celeriac matchsticks in batches until golden brown and crispy. Drain well on kitchen paper.

3. Chop the red pepper and the spring onions into 2.5cm/1 in lengths, using diagonal cuts.

4. Chop the beef into strips, across the grain of the meat.

5. Heat a wok, then add the remaining oil. When the oil is hot, stir-fry the chopped spring onions and red pepper for about 2-3 minutes.

6. Add the beef strips and stir-fry for a further 3-4 minutes until well browned.

7. Add the stock, vinegar, Worcestershire sauce and tomato puree. Season well salt and pepper and serve with the celeriac "straw".