Sizzling Beef Stir Fry

2 tsp peanut oil
600g lean round beef steak, trimmed and cut into very thin strips
3 large carrots, cut into this trips (about 3 cups)
1/4 cup thinly sliced spring onions/shallots
1 clove garlic, crushed
1 tsp grated fresh ginger
1/2 cup salt-reduced beef stock
6 tsp salt-reduced soy sauce
3 tsp brown vinegar
3 tsp honey
1 tsp sesame oil

1) In a large non-stick wok or frying pan, heat peanut oil over a medium-high heat until hot, but not smoking. Add beef; stir-fry until browned, about 5 minutes. Place beef on a plate and cover with foil to keep warm.

2) Add carrots and spring onions to wok; stir-fry for 3 minutes. Add garlic and ginger; stir-fry for 1 minute.

3) Stir in stock, soy sauce, vinegar, honey and sesame oil. Bring vegetable mixture to the boil; cook, stirring continuously, for 2 minutes. Return beef to the wok. Simmer for 3 minutes longer. Place in a serving bowl. Serve immediately.