Fillet Steak with Mixed Vegetables

Ingredients (Serves 3-4):

125g fillet steak
pinch of pepper
few drops of ginger wine
few drops sesame oil
1/2 egg white
1/2 teaspoon cornflour
1 teaspoon water
2 1/2 teaspoons peanut oil
several thin slices of cucumber
3-4 strips celery
3-4 strips green sweet pepper
3-4 strips
red sweet pepper
1/4 teaspoon soy sauce
1/2 teaspoon sesame oil
1 finely chopped clove of garlic
1 teaspoon of vinegar

Fillet Steak with Mixed Vegetables

Place meat in a basin. Add pinch of salt, tiny pinch of pepper, sherry, sesame oil, egg white, cornflour and water. Work well together with fingers; lift out mixture; throw back into the basin. Repeat to force dressing into meat. Leave aside. Heat 1/2 teaspoon oil in a wok or frying pan. Add vegetables - except for garlic - salt, pinch of sugar and sesame oil. Toss for about 3-4 minutes. Put on heated dish to keep hot. Wipe out pan. Heat remaining oil. Add garlic; meat mixture and vinegar and quickly cook for one minute over a high heat. Turn mixture on to vegetables. Serve with boiled rice.

To Make Ginger Sherry
Cut approximately 50 - 75 gms fresh ginger into strips. Turn them into a bottle and cover with around half a bottle of warm brown sherry. Leave to infuse, strain and use as directed.

Freezing Herbs
Frozen herbs retain their aroma and can be used for a wide variety of dishes. Fennel, basil and spearmint freeze better than other herbs. However, do not use these herbs for garnish, since they tend to soften and change colour a little. It is better to chop them finely and place in ice-cub trays; fill the cells with water and then freeze. There is no need to defrost the ice cubes with the herbs; simply toss them in the pot and mix them with the food. Alternatively, chop the herbs and place them in plastic bags in small quantities. Herbs can also be preserved in butter or olive oil.