Spring Carrot Recipes

Beef Stir Fry with Crispy Carrots - "A supper dish with a difference "

Ingredients (Serves 4): 450g rump beef 1 orange pepper, seeded 2 large carrots 1 red pepper, seeded 1 courgette 2 trimmed leeks Spring onions Root ginger 1 small onion Hoisin and black bean sauce Vegetable and corn oil Garlic Salt and pepper

Peel carrots and cut in half lengthways. Place the flat surface on a chopping board and cut them into strips. Finely shred each piece, rinse in cold water and drain thoroughly, dry on kitchen paper. Cut the steak into thin strips, split the leeks in half lengthways and thickly slice at an angle, roughly chop the pepper and thinly slice the courgette, garlic, ginger and spring onion. Heat the oil in a preheated wok or large frying pan, fry the carrots until crisp and golden, remove with a slotted spoon and drain on kitchen paper. Stir-fry the steak in the wok or frying pan until golden and cooked through, remove and drain on kitchen paper. Stir-fry the vegetable for about 10 minutes until golden and beginning to soften, but still with a bite, season the mixture well. Return the meat to the pan with the hoisin and black bean sauce, stir fry for 2-3 minutes, or until piping hot, adjust the seasoning and serve with crisp carrots piled on top.