Another stir fry I discovered because my husband had snow peas growing in the garden. This is one easy stir fry. It is a great midweek meal.
I get the meat marinating, put the rice is in my rice cooker and then while that is happening, I prep and cook the stir fry. Easy and fast.
I love the fresh flavour ginger adds to it. The snow peas are delicious and still crisp. The beef has enough flavour in it from the sauces, yet not overpowering. Sometimes I add fresh coriander leaves to it at the end, as I love it.
This recipe is double the original recipe, if it is too much, just halve the recipe.
My family loves this, hope yours does to.
I get the meat marinating, put the rice is in my rice cooker and then while that is happening, I prep and cook the stir fry. Easy and fast.
I love the fresh flavour ginger adds to it. The snow peas are delicious and still crisp. The beef has enough flavour in it from the sauces, yet not overpowering. Sometimes I add fresh coriander leaves to it at the end, as I love it.
This recipe is double the original recipe, if it is too much, just halve the recipe.
My family loves this, hope yours does to.
Recipe
Recipe adapted from www.taste.com.au/
Serves 6-8
2 tablespoon light soy sauce
2 tablespoons dry sherry
4 teaspoons cornflour
1kg beef rump steak, thinly sliced
2 tablespoons peanut oil
6cm-piece fresh ginger, peeled, cut into thin matchsticks
2 long fresh red chillies, halved, deseeded, coarsely chopped
4 garlic cloves, finely chopped
300g snow peas, trimmed, halved
125ml (1/2 cup) chicken stock
2 tablespoons oyster sauce
2 teaspoons caster sugar
Steamed white rice, to serve
Fresh Coriander, to serve, optional
Combine the soy sauce, sherry and cornflour in a bowl. Add the beef and toss to coat. Set aside for 20 minutes to marinate.
Heat a wok over high heat. Add half the oil and heat until just smoking. Swirl to coat. Stir-fry the beef in batches for 2 minutes or until browned. Transfer to a plate. Repeat with remaining oil and beef, reheating wok between batches. You may need to wipe the wok with a wet paper towel every now and then to remove any build up of marinade in the wok base.
Stir-fry the ginger, chilli and garlic in the wok for 1 minute or until aromatic. Add the snow peas and stock. Stir-fry for 2 minutes or until the snow peas are bright green and tender crisp. Stir in the beef, oyster sauce and sugar. Taste for seasoning, I like to add white pepper and salt, if needed.
Serve with rice.
Serves 6-8
2 tablespoon light soy sauce
2 tablespoons dry sherry
4 teaspoons cornflour
1kg beef rump steak, thinly sliced
2 tablespoons peanut oil
6cm-piece fresh ginger, peeled, cut into thin matchsticks
2 long fresh red chillies, halved, deseeded, coarsely chopped
4 garlic cloves, finely chopped
300g snow peas, trimmed, halved
125ml (1/2 cup) chicken stock
2 tablespoons oyster sauce
2 teaspoons caster sugar
Steamed white rice, to serve
Fresh Coriander, to serve, optional
Combine the soy sauce, sherry and cornflour in a bowl. Add the beef and toss to coat. Set aside for 20 minutes to marinate.
Heat a wok over high heat. Add half the oil and heat until just smoking. Swirl to coat. Stir-fry the beef in batches for 2 minutes or until browned. Transfer to a plate. Repeat with remaining oil and beef, reheating wok between batches. You may need to wipe the wok with a wet paper towel every now and then to remove any build up of marinade in the wok base.
Stir-fry the ginger, chilli and garlic in the wok for 1 minute or until aromatic. Add the snow peas and stock. Stir-fry for 2 minutes or until the snow peas are bright green and tender crisp. Stir in the beef, oyster sauce and sugar. Taste for seasoning, I like to add white pepper and salt, if needed.
Serve with rice.
Enjoy!
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Pin it: www.pinterest.com.au/pin/399413060708282383
Pin it: www.pinterest.com.au/pin/399413060708282383
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