Stir-fried beaf with vegetables

195g fillet steak 2 tablespoon light soy sauce 2 teaspoons dry sherry 1 and a half teaspoon cornflour half teaspoon sugar 2 small green pepper 2 small red pepper 1 fresh red chilli 2 stick celery 2 small carrot 80g canned sliced bamboo shoots, drained 3 slices shredded fresh root ginger cooking oil #Sauce 50ml chicken stock 3-4 teaspoons Hoisin sauce,i.e sweet bean paste 1 teaspoon dry sherry 3 quarter teaspoon cornflour.

Slice beef very thinly, cutting across the grain, then cut into narrow strips. This can be done easily if the beef is half frozen. Place the beef in a dish and add the soy sauce, sherry, cornflour and sugar. Mix thoroughly and leave at room temperature for 20 minutes. Trim away the inner ribs and seed pods from the peppers and chilli, then cut them into narrow strips, cut the celery, carrot and bamboo shoots into matchstick strips. Mix the sauce ingredients together in a small jug and set aside, used some of the liquid to make a paste of the cornflour before adding into the sauce. Heat a pan or wok and add about 2 tablespoon of cooking oil, stir-fry the beef on high heat until evenly coloured, then remove and keep warm Add the vegetables and ginger and stir-fry until beginning to soften after about 2 minutes, then pour in the sauce and boil rapidly for 30 seconds. Then return the beef and continue to cook on high temperature until the sauce has thickened, serve at once and enjoy