Denise says:

There are certain favourites amongst Chinese dishes and this certainly ranks highly. I love the combination of sweet chilli sauce and hoisin sauce (now readily available kosher) in a stir-fry of beef, carrots and spring onions. Any leftover hoisin sauce can be used like tomato ketchup, or as a marinade or dip.

Serve this dish with noodles or rice but enjoy with chopsticks!

Preparation Time: 20 minutes
Cooking time: 15 minutes
Serves: 4 people

Ingredients:

2 celery sticks – trimmed and cut into matchsticks
125g carrots- peeled and cut into matchsticks
450g strips of fairy steak or prime bola cut for stir fry
2 tablespoons Rakusens farina potato flour
2 tablespoons sunflower or vegetable oil
4 spring onions, trimmed and chopped
2 tablespoons light soy sauce
1 tablespoon hoisin sauce
1 tablespoon sweet chilli sauce
2 tablespoons dry sherry
Salt and freshly ground black pepper

To Serve: 250g fine egg thread noodles
Garnish: 3 spring onions - sliced

Method

1)Season the farina potato flour with salt and pepper and use to coat the steak, cover and set aside.
2)Heat a wok, add the oil and when hot, add the spring onions and cook for 1 minute, then add the steak and stir fry for 3-4 minutes or until the meat is sealed.
3)Add the celery and carrot matchsticks to the wok and stir fry for a further 2 minutes before adding the soy sauce, hoisin and chilli sauces and the sherry.
4)Bring to the boil and simmer for 2-3 minutes or until the steak is tender and the vegetables are cooked.
5)Cook the noodles as per the packet instructions.

To serve the stylish way: Pour the cooked shredded beef on to the noodles, sprinkle with spring onions and serve immediately.