Beef Cherry-yaki

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Beef Cherry-yaki
500g boneless beef sirloin or rump, trimmed of fat
30ml oil
3 medium carrots, julienne sliced
1 bunch spring onions, julienne sliced
2 cloves of garlic, thinly sliced
15ml cornflour
200g cherries, pitted
Teriyaki marinade:
30ml sake
60ml soy sauce
60ml mirin
30ml brown sugar
30ml grated ginger

Serves 6

Thinly slice the meat across the grain into strips and combine with the teriyaki marinade.
Refrigerate, covered, for 1 hour, stirring once.
Then remove meat from the teriyaki marinade. 
Combine the leftover teriyaki marinade with the cornflour and stir well.
Set aside.
Heat the oil in a wok or pan over medium high heat and stir-fry the meat until brown. 
Add the vegetables and stir-fry for a few minutes. 
Add the teriyaki and cornflour mixture to the beef and vegetables.
Turn down the heat and allow to thicken for a few minutes. 
Add cherries and cook, stirring often for a further 2 minutes. 

In a shallow dish, combine the ingredients and mix well.

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