• Cooking Time: 15
• Servings: 4
• 2 teaspoons peanut oil
• 600g lean round beef steak, trimmed and cut into very thin strips
• 3 large carrots, cut into thin strips (about 3 cups)
• 1/4 cup thinly sliced spring onions/shallots
• 1 clove garlic, crushed
• 1 teaspoon grated fresh ginger
• 1/2 cup salt reduced beef stock
• 6 teaspoons salt reduced soy sauce
• 3 teaspoons brown vinegar
• 3 teaspoons honey
• 1 teaspoon sesame oil

1. In a large non stick wok or frying pan, heat peanut oil over a medium high heat until hot but not smoking.
2. Add beef; stir fry until browned, about 5 minutes. Place beef on a plate and cover with foil to keep warm.
3. Add carrots and spring onions to wok; stir fry to 3 minutes.
4. Add garlic and ginger; stir fry for 1 minute.
5. Stir in stock, soy sauce, vinegar, honey and sesame oil.
6. Bring vegetable mixture to the boil; cook, stirring continuously, for 2 minutes.
7. Return beef to the wok.
8. Simmer for 3 minutes longer.
9. Place in a serving bowl.
10. Serve immediately.

For this meal it is a good idea to have everything (including the liquids) measured out and ready to add to the wok. Even a short hesitation can burn the carrots. It is also a very good idea to get a good strong vegetable peeler to make the carrot ribbons as I had to improvise with a normal peeler and although my ribbons were passable I believe the meal would have been better if the ribbons had been thicker. They would have been less prone to burning also. SHORT CUT If the trimmed beef is frozen for about 30 minutes to 1 hour, it is much quicker and easier ot cut into very thin slices COOK'S TIPS To save time, use a stainless steel vegetable peeler to make long thin carrot 'ribbons' for this stir fry. Carrot 'ribbons' also make an elegant side vegetable. Thinly slice an extra cut of browned round steak, wrap in foil and freeze. You will then be prepared for future stir fry dinners.