- 1 tablespoon cornflour
- 1/3 cup (80ml) Massel beef stock
- 2 tablespoons kecap manis
- 1 tablespoon soy sauce
- 1 tablespoon peanut oil
- 1/2 cup (85g) blanched almonds
- 500g beef fillet, thinly sliced
- 2 red onions, cut into wedges
- 2 garlic cloves, thinly sliced
- 5cm piece ginger, peeled, cut into matchsticks
- 3 teaspoons Sichuan peppercorns, lightly crushed
- 300g snowpeas, trimmed
- Steamed jasmine rice, to serve
- Step 1Place the cornflour in a jug. Gradually add the beef stock while gently stirring. Add the kecap manis and soy sauce and stir to combine. Set aside.
- Step 2Heat half the oil in a wok over medium heat. Add the almonds and stir-fry for 2 minutes or until lightly toasted. Use a slotted spoon to transfer to a bowl.
- Step 3Increase heat to high until oil is just smoking. Add 1/4 of the beef and stir-fry for 1-2 minutes or until lightly brown. Transfer to a bowl. Repeat in 3 more batches with remaining beef, reheating wok between batches.
- Step 4Heat remaining oil in the wok over high heat. Add the onion, garlic, ginger and peppercorns and stir-fry for 2 minutes or until onion is slightly tender. Return the beef to the wok with snowpeas and soy sauce mixture and stir-fry for 2 minutes or until sauce boils and thickens. Add almonds and stir to combine. Remove from heat.
- Step 5Spoon the stir-fry evenly among serving bowls. Serve immediately with steamed rice, if desired.
- Low carb
- Low sugar
- Lower gi
Tip: To make your own basic kecap manis, simmer equal parts soy sauce and brown or palm sugar until a syrup forms.
- Author: Sarah Hobbs
- Image credit: Ben Dearnley
- Publication: Notebook: