- 0:15 Prep
- 0:10 Cook
- 4 Servings
- Capable cooks
Snow peas can be used in any stir-fry. The taste is so good, and best of all, it’s easy to cook.
Ingredients
- 1 tablespoon light soy sauce
- 1 tablespoon dry sherry
- 2 teaspoons cornflour
- 500g beef rump steak, thinly sliced
- 1 tablespoon 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) Massel chicken style liquid stock
- 1 tablespoon oyster sauce
- 2 teaspoons caster sugar
- Steamed white rice, to serve
Method
- Step 1Combine the soy sauce, sherry and cornflour in a bowl. Add the beef and toss to coat. Set aside for 20 minutes to marinate.
- Step 2Heat a wok over high heat. Add half the oil and heat until just smoking. Swirl to coat. Stir-fry half the beef for 2 minutes or until browned. Transfer to a plate. Repeat with remaining oil and beef, reheating wok between batches.
- Step 3Stir-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. Serve with rice.
- High protein
- Low carb
- Low kilojoule
- Low sugar
Nutrition
1060 kj
Energy
12g
Fat Total
4g
Saturated Fat
2g
Fibre
27g
Protein
78mg
Cholesterol
731.61mg
Sodium
5g
Carbs (sugar)
8g
Carbs (total)
All nutrition values are per serve
- Author: Alison Adams
- Image credit: Mark O'Meara
- Publication: Australian Good Taste
