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.
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 style liquid stock
2 tablespoons oyster sauce
2 teaspoons caster sugar
Steamed white rice, to serve
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.
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