4 tbsp ground nut oil
4 x 1-5cm thick sirloin steaks trimmed of fat and cut into 1cm strips
1 carrot made into Ribbons using a potato peeler
150g Pak Choi leaves or Chinese cabbage shredded
4 spring onions trimmed & shredded
1 beaten egg
2 tbsp soy
3 tbsp flour
For the Hoisin Sauce:-
4 tbsp soy sauce
2 tbsp honey
1 tbsp dark sugar
2 tbsp rice wine
1 garlic clove crushed
1/4 tsp chilli flakes (optional)
1/2 tsp Chinese 5 spice
Mix the soy and egg together and add the beef strips.
Tip the flour onto a plate.
Put all the hoisin ingredients into a blender or bullet and whizz.
Have all your ingredients prepped.
Heat the oil in a heavy bottomed pan until it smokes.
Take the beef out of the egg and dip into the flour so each piece is coated.
Fry the beef in about 4 batches. Each batch should only take a minute. It should just take on a little colour and have a coating.
Wipe the pan clean, return all the beef to the pan and pour in the hoisin sauce. Coat the beef in the sauce. Take off the heat and stir in the carrot ribbons, spring onions and greens. Stir and serve!