Ingredients
2 zucchinis
4 small red or brown onions
1 red capsicum
125 g/41⁄2 oz snow peas
125 g/41⁄2 oz baby corn
vegetable oil, for deep-frying
125 g/41⁄2 oz cornflour7
5 g/3 oz plain flour
4 teaspoons baking powder
1 teaspoon mustard powder
2 teaspoons semolina
1 teaspoon salt
1. In a shallow dish, mix together soy sauce and sherry. Add steaks and turn until well coated. Marinate for 10 minutes. Remove steaks. Pat dry on paper towel. Reserve marinade.
2. Heat the oil in a large frying pan or wok. Fry steaks over a high heat for 2 minutes on each side, or until well browned. Add ginger and sugar to marinade. Stir until sugar dissolves. Add to pan or wok. Cook for a further 5–6 minutes for medium steaks.
Remove steaks using a slotted spoon. Cut into thin slices. Arrange on serving plates. Garnish with spring onions and carrot. Serve with sauce.
Did you know?In Asian cookery, onions and carrots are both classified as ‘yang’ foods, which means that they are thought to have a warming effect.
Cook’s tip
In step 2, adjust the cooking time for the steaks according to your taste. Cook for 3–4 minutes for rare, 5–6 minutes for medium and 10 minutes for well done.
Variation
You can replace the sherry with sweet dessert wine or Japanese rice wine. For a non-alcoholic alternative, use grape or apple juice to make the marinade.
Serving tip
Serve this delicately flavoured dish with stir-fried vegetables and fresh egg noodles, white rice or fine vermicelli pasta.
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