Recipe :
1 tbsp sesame oil
1 clove garlic crushed
1 medium carrot cut into matchsticks
100g (4oz) baby sweetcorn, cut into quarters
1 courgette (approx. 100g / 4oz), cut into matchsticks
300g (10oz) beef fillet or rump steak, cut into very fine strips
1 tbsp corn flour 150ml (5 fl oz) beef stock
2 tbsp dark brown sugar
2 tbsp soy sauce
A few drops of Tabasco sauce
1 tbsp sesame seeds

First heat the sesame oil in a wok and stir fry the garlic, carrot, sweetcorn and courgette for 3-4 minutes.
Add the beef and continue to stir fry for 4-5 minutes.
Mix the corn flour together with a tablespoon of water and stir into the beef stock.
Stir this into the pan together with sugar, soy sauce, a few drops of Tabasco and sesame seeds.
Bring to a simmer and cook until slightly thickened.
Ensure that your vegetables remain fresh and crunchy.
Serve the beef with rice for a real family favourite.