Stir-fried steak and snow peas
Snow peas, also known in France as mange tout (which translates as ‘eat all’ as in pods and peas) have flat pods with little bumps inside that are the tiny peas. I love their sweet delicate taste. Snow peas are used extensively in Asian stir-fries. They can also be slit open and stuffed with seasoned cream cheese or smoked salmon and served as finger food.
|400 g||Steak, good for frying e.g. rump, sirloin, fillet|
|1 Tbsp||Hoisin sauce|
|1 Tbsp||Sesame oil|
|2 Tbsp||Soy sauce|
|2 Tbsp||Dry sherry|
- Julienne the beef and place in a bowl. Combine the hoisin, sesame oil and 1 tablespoon of the soy sauce. Add to the beef. Mix well. Stand for at least 15 minutes.
- Combine the remaining soy, sherry and cornflour to make a sauce and place a side
- Trim the stem ends of the snow peas then cut in half diagonally. Heat 1 tablespoon of the rice bran oil in a wok, until hot. Stir-fry the ginger for 15 seconds. Add the snow peas and capsicum and stir-fry for 1-2 minutes, until crisp-tender. Place aside.
- Heat the remaining oil. Stir-fry the beef in batches for about 1-2 minutes each batch, until just cooked. Return the vegetables to the pan together with the spring onion. Stir the sauce mixture then add to the wok, stirring until thickened and hot.