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Chinese beef and snow pea stir-fry
Chinese beef and snow pea stir-fry
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Snow peas elevate any stir-fry with their delightful taste and effortless preparation.
Ingredients:
  • 21.00 gm light soy sauce
  • 20.00 ml dry sherry
  • 5.00 gm cornflour
  • 500g beef rump steak, thinly sliced
  • 18.20 gm peanut oil
  • 3cm-piece fresh ginger, peeled, cut into thin matchsticks
  • 1 long fresh red chilli, halved, deseeded, coarsely chopped
  • 2 garlic cloves, finely chopped
  • 150g snow peas, trimmed, halved
  • 60ml (1/4 cup) chicken style liquid stock
  • 24.40 gm oyster sauce
  • 10.00 gm caster sugar
  • Steamed white rice, to serve
Instructions:
  • In a bowl, mix together the soy sauce, sherry, and cornflour. Add the beef and stir well to coat. Let it marinate for 20 minutes.
  • Heat a wok over high heat until smoking. Add half of the oil and swirl to coat. Stir-fry half of the beef for 2 minutes until browned. Transfer to a plate. Repeat with the remaining oil and beef, ensuring to reheat the wok between batches.
  • Cook the ginger, chili, and garlic in the wok for 1 minute until aromatic. Add the snow peas and stock and stir-fry for 2 minutes until bright green and tender crisp. Mix in the beef, oyster sauce, and sugar. Serve with rice.

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