Beef & Oyster Sauce

Beef & Oyster Sauce

Serves 6

Core points per serving:  ½

Points per serving: 3½

70ml red wine

2 tbsp dark soy sauce

2 tbsp oyster sauce

2 cloves garlic, crushed

450g lean rump steak, cut into thin strips

2 tsp sunflower oil

1" piece fresh root ginger, peeled & finely chopped

1 bunch spring onions, cut into 1cm (½") lengths

1 red pepper, sliced

3 carrots cut into matchstick strips

1 tbsp cornflour

150ml beef stock

salt & pepper

parsley to garnish

Mix together the red wine, soy sauce, oyster sauce & garlic.  Add the meat and stir until coated with the marinade.  Cover, chill and leave for 1 hour.

In a wok, heat the oil.  Remove meat from marinade with a slotted spoon, reserving the marinade.  Add meat to the pan with the ginger, spring onions, red pepper and carrots.  Stir and fry for 305 mins over high heat until the meat is browned and cooked through.

Blend the cornflour with the stock and marinade and add to the pan.  bring to the boil over high heat, stirring for 1-2 mins until sauce is thickened and glossy. Serve garnished with parsley.