Serves 4

What you need:                                                                              
400g / 14oz fillet steak, finely sliced
2 tablespoons oil
1 teaspoon caster sugar
4 teaspoons cornflour
2.5cm /1 inch piece root ginger, peeled, thinly sliced and cut into strips
3 spring onions, cut into 2.5cm /1 inch pieces
3 tablespoons soy sauce
2 tablespoons dry sherry
2 tablespoons hot water
A little freshly ground black pepper
Boiled brown rice and stir fried vegetables, to serve

What you do:
Sprinkle the steak with the cornflour and 1 tablespoon of the sunflower oil and toss lightly to combine. Place the sugar and one teaspoon of the cornflour in a small bowl and mix with a little hot water to dissolve.

Heat a work or frying pan until very hot. Add the remaining tablespoon of oil, swirling it around the sides, then tip in the coated steak and ginger and stir vigorously and continuously for 1 1/2 minutes over a high heat until the steak is lightly golden. Add the spring onions and continue to stir fry for one minute.

Stir the soy sauce into the fillet steak with the dry sherry and cornflour mixture. Continue to stir-fry for another minute until the sauce has thickened and the fillet steak is cooked through and tender. Season with black pepper and arrange on serving plates with the brown rice and stir fried vegetables of your choice.

Tom Rouse, Sligo General Hospital, Co. Sligo