• 2 tablespoons vegetable oil (divided)
• 500g Manx sirloin steak, thinly sliced
• 2 tablespoons cornflour
• 600g mixed vegetables, e.g. broccoli, carrots, red and yellow peppers
• 3 cloves garlic, minced
• 1 teaspoon ginger, minced
• 800ml orange juice
• 80ml water or beef broth
• 60ml soy sauce
• 3 tablespoons brown sugar
• 1½ teaspoons sesame oil
• 1 tablespoon cornflour
1. Season the sliced steak with salt and pepper. Toss with cornflour and set aside.
2. Place 1 tablespoon of oil in a pan or wok. Cook the sirloin slices in batches over a medium high heat until browned, about 2 to 3 minutes (beef does not need to be cooked through). Remove from pan and set aside.
3. Add the prepared vegetables to the pan and cook about until barely tender, 4 to 5 minutes. Remove from pan and set aside with the beef.
4. Combine sauce ingredients (except the cornflour) in a bowl and stir well.
5. Turn the heat up to medium-high and add the sauce. Bring to a simmer. Combine cornflour with 3 tablespoons water (or beef broth) and add it the sauce a little bit at a time while whisking to reach desired consistency. Let it simmer for 2 minutes. Add vegetables, beef (and any juices) to the pan and cook until heated through.
6. Serve with noodles stirred in or over rice.
Recipes kindly supplied by Georgie at the Cook Shack, Bride, Isle of Man. www.vivaldi-catering.co.uk