Shredded Beef And Ginger Pasta Recipes

Steps:

• In a bowl, blend the cornflour with the stock, sherry, sugar and salt and pepper and set aside.
• In a large frying pan or wok, heat the oil over a high heat and stir-fry the carrots, ginger and garlic for 2 minutes.
• Add the steak and stir fry for 3 minutes.
• Add the steak and stir fry for 3 minutes, until the meat is browned all over and cooked through.
• Add the mange tout and stir fry for 1 minute.
• Add the cornflour mixture and bring to the boil over a high heat, stirring continuously for 1 - 2 minutes, until the sauce is thickened and glossy.
• Serve immediately with freshly cooked fusilli.

Steps:

• In a 5-to-6-quart slow cooker, combine beef, garlic, oregano, rosemary, and broth. Season with salt and pepper. Cover and cook on high until beef is tender and can be pulled apart with a fork, 6 to 7 hours.
• Preheat oven to 275 degrees. In a large Dutch oven, combine beef, garlic, oregano, rosemary, and broth. Season with salt and pepper. Cover and cook until beef is tender and can be pulled apart with a fork, 5 to 6 hours.
• With a slotted spoon, transfer beef to a large bowl; with two forks, shred beef, discarding fat. Moisten beef with 1 cup cooking liquid; reserve remaining liquid. Refrigerate leftover beef in an airtight container, up to 5 days.