GINGER BEEF STIR-FRY

500 g skirt steak
I tablespoon canola Oil
1 tablespoon soy sauce
2 teaspoons grated root ginger
2 tablespoons canola Oil
1 red capsicum, cubed
1 green capsicum. cubed
4 spring onions, sliced
2 teaspoons soy sauce
2 tablespoons white vinegar
2 teaspoons cornflour
1/2 teaspoon sugar
1/4 cup beef stock
Trim fat from meat. Cut meat into thin strips against the grain. Put meat, first measure of oil, first measure of soy sauce and ginger in a bowl. Leave to marinate for 30 minutes. Heat half the second measure of oil in a wok or heavy-based frying pan.
Add meat and quickly stir-fry until browned. Remove from wok. Repeat with remaining oil and meat. Return meat to wok.
Add capsicums and spring onions. Stir fry until vegetables are bright in colour. In a bowl, mix the second measure of soy sauce, vinegar, cornflour, sugar and stock to a smooth paste.
Add to wok and cook for 1 minute or until liquid boils and thickens. Serve on a bed of rice.
Serves 5