• 400-500 g rump steak, finely sliced
  • ¼ cup Lea and Perrins Worcestershire Sauce
  • ¼ cup sherry
  • 1 Tbsp minced ginger
  • 1 broccoli head, cut into florets
  • 1 leek, trimmed, washed and sliced
  • 200-250 g Swiss brown mushrooms, quartered
  • ½ cup beef stock
  • 2 Tbsp soy sauce
  • 14 tsp cracked black pepper
  • 1 tsp sugar
  • 1 tsp cornflour

1. Toss the beef in the Lea and Perrins Worcestershire Sauce, sherry and ginger. Cover and allow to stand for 10-15 minutes.

2. Heat a dash of oil in a frying pan and stir fry the beef, discarding the marinade. Set the beef aside.

3. Add a dash more oil to the pan and stir fry the broccoli, leeks and mushrooms until crisp and tender. Return the meat to the wok.

4. Mix together the beef stock, soy sauce, with an extra dash of Lea & Perrins Worcestershire Sauce, cornflour, sugar and pepper and pour into the wok. Toss quickly and cook until the sauce thickens.

Serve on steamed rice, garnished with cashews.

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1 Rating Lea and Perrins Ginger Stir-Fry

Reviews (1)

brenda glover's Review | Rating

Made this for tea tonight, hubby didnt enjoy it...never mind theres alwaystomorrow..lol