Shredded Beef And Vegetables

250 g rump steak, thinly shredded
1 teaspoon cornflour
1 teaspoon sugar
1 teaspoon dark soy sauce
4 to 5 tablespoons peanut oil
4 garlic cloves, chopped
125 g cauliflower, broken into small florets
1 sweet green pepper, thickly sliced
125 g carrots, cut into matchsticks
90 g bamboo shoots, sliced
10 Chinese mushrooms, soaked in warm water, hard stems removed, then diced
4 thin slices fresh ginger root
¼ liter water
Salt and pepper

Mix the setak with the cornflour, ½ teaspoon of sugar, and the soy sauce and leave aside. Heat 3 tablespoons of peanut oil in a wok or frying pan and fry half of the garlic until golden. Add the cauliflower, green pepper and carrots and stir-fry until they are lightly cooked but still crisp, then add the bamboo shoots and mushrooms, and stir-fry a moment longer. Remove the vegetables and set aside.

Heat a little more oil and fry the remaining garlic and ginger. Add the meat and fry until it is just cooked. Now mix together the water, salt, pepper, the remaining ½ teaspoon of sugar and a little more soy sauce. Add this to the meat in the pan and stir. Add the vegetables, let the dish bubble once, and serve immediately.