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Ingredients 500g lean beef, diced small (I used minute steak) 1 carrot, cut into thin strips 200g water chestnuts, cut into thin strips 4 garlic cloves, smashed into a paste Thumb size piece ginger, diced fine 1 red chilli, sliced thin 2 spring onions, sliced thin keeping the whites and greens separate 30ml soy sauce 30ml oyster sauce 4 dashes maggi seasoning 1 tbsp coarse ground black pepper 2 tbsp corn flour Baby gem or iceberg to serve 3 tbsp grapeseed oil Method Start by making sure you have all your prep ready - everything cut and ready to go. In a wok or large frying pan over a very high heat, bring 3 tbsp of grapeseed oil to smoking point. Add your beef and stir fry for 2 minutes. Then, add the carrots, water chestnuts and spring onion whites and cook for a further 2 minutes. Add the garlic, chilli, and ginger and toss. Then, add the oyster sauce, soy sauce and maggi seasoning. Finally add the corn flour dissolved in some cold water and stir once more. Now, you’re ready to serve on nice big leaves of baby gem or iceberg lettuce. Garnish with spring onion greens. Enjoy!

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