INGREDIENTS:
250g vermicelli pasta
1 large carrot
750g sirloin steak
2 tspn Szechuan pepper
2 tbsp vegetable oil
½ tspn sesame oil
1 medium onion, finely chopped
2 cloves garlic, crushed
2 tspn grated fresh ginger
½ tspn chopped chilli
100g snap peas
450g can baby corn, drained and halved
1 bunch (350g) bok choy,
chopped
SAUCE
2 tspn cornflour
1 cup (250ml)
water
2 tbsp dry sherry
2 tbsp salt reduced soy sauce
2 tbsp oyster sauce
2
tspn caster sugar
1 tbsp
tahini
Add pasta to large pan of boiling water; boil uncovered, until just tender; drain, rinse under cold water, drain well. Cut pasta into 7cm lengths. Cut carrot into thin strips.
Sprinkle steaks with pepper. Heat half the vegetable oil in pan, add steaks, cook until well browned on both sides and tender. Remove steaks from pan, wrap in foil; stand 20 minutes. Slice steaks thinly.
Heat remaining oils in wok or pan, add onion, garlic, ginger and chilli; stir-fry until peas are just tender. Add pasta, bok choy and sauce; stir until sauce is thickened slightly; stir in steak. Sauce: Combine blended cornflour and water with remaining ingredients in bowl; mix well.Serves 4 - 6