members recipes

Ingredients
250g/8oz carrots, washed and trimmed
30ml/2tbsp vegetable oil
450g/1lb lean rump beef, cut into thin strips
1 orange pepper, deseeded and chopped
1 red pepper, deseeded and chopped
1 courgette, thinly sliced
1 leek, trimmed and sliced
6 spring onions, trimmed and sliced
5cm piece root ginger, peeled and finely sliced
2 cloves garlic, finely sliced
45ml/3tbsp Hoisin sauce

Method
1. Finely shred or coarsely grate half the carrots. Cut the remainder into batons. Heat the sunflower oil in a wok or large frying pan. When hot, add the shredded carrots and fry for 3-4mins, stirring until they are crisp and golden. Remove from the pan with a slotted spoon, drain on kitchen paper and set aside.
2. Add the steak to the wok or frying pan and stir-fry for 5mins or until browned. Add all the vegetables, ginger and garlic and stir-fry for a further 5mins. Add the Hoisin sauce to the pan with 60ml/4tbsp water and stir until coated in sauce. Heat through then divide between bowls and serve hot with the crispy carrots piled on top.