Beef Kung Pao

Instructions

1. Cut the spring onions, carrot and chilli into fine pieces.
2. Cut the pepper into bite-sized portions.
3. For the sauce, stir sugar into the rice vinegar and soy sauce until the sugar dissolves.
4. Put the cornflour and meat in a plastic bag and mix together thoroughly.
5. Cook the meat in a wok with oil and then set aside.
6. Lightly fry the spring onions, chilli, ginger, carrot and pepper in the wok.
7. Deglaze with the sauce, add the meat and nuts and reduce until the sauce is at a desired consistency.
8. Goes well with rice.