60 g pasta of choice
4 tsp (20 ml) cooking oil
500 g beef strips
1 clove garlic, peeled and crushed
1 leek, sliced
50 g cabbage, shredded
125 g button mushrooms,
sliced
salt and freshly ground black pepper to taste
Sherry Sauce
¼ cup (60 ml) cream sherry
4 tsp (20 ml) sugar
2 Tbsp (30 ml) soy sauce
2 Tbsp (30 ml) fresh lemon juice
- Cook the pasta until al denté, then rinse under cold water to prevent it from sticking together. Set aside.
- Heat the oil in a large frying pan. Add the beef and brown until golden, then stir-fry the garlic and leek until soft. Add the cabbage, mushrooms and seasoning.
- Mix all the sauce ingredients together and pour it into the pan. Add the pasta and stir-fry for a few minutes. Serve immediately.
Serves 4-6
Variation
Use any other vegetables of choice, such as broccoli or baby marrows.
Tip
Soy Sauce is made from fermented soya beans. There are various types available, but
dark soy sauce complements beef.
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