Ingredients

• Preparation: 10 minutes
• Cooking: 20 minutes
• Serves 4
• 100 g rice vermicelli noodles
• 1 tblspn oil
• 2 tspn freshly grated ginger
• 2 tblspn dry sherry
• 1 tblspn soy sauce
• 400 g oyster blade steak, trimmed of visible fat and sliced
• 2 leeks, thinly sliced
• 2 cloves garlic, crushed
• 1 carrot, sliced
• 1 bunch bok choy, sliced
• 2 tspn cornflour
• 1 cup water

Directions

1. Cook rice noodles according to directions on the packet. Heat oil in wok.
2. Add ginger, sherry and soy sauce. Add beef in batches. Stir-fry until beef is tender. Remove.
3. Add leek and garlic to wok. Stir-fry for 1 minute.
4. Add carrot. Stir fry for a further 3 - 4 minutes.
5. Stir through bok choy.
6. Blend cornflour in a little water to make a smooth paste.
7. Add beef and cornflour mixture to wok. Stir until mixture boils and thickens.
8. Serve immediately with rice noodles.

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