Preparation time is 15minutes
Cook time is 15minutes
Total time is 30minutes
Serve is for 8 people
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Difficulty level: 2 out of 4
14 Ingredients
Number of servings
8
- 3tablespoons cornflour
- 3 eggs
- 1 pinch salt
- 1 pinch freshly ground black pepper
- 3-4tablespoons vegetable oil
- 1.10kilograms beef (cut into thin strips)
- 1 bunch spring onions (sliced in four lengthways)
- 3 fresh red chillies (finely shredded)
- 3 cloves garlic (finely sliced)
- 400grams sugarsnap peas (shredded)
- 4 pak choi
- 3tablespoons dark soy sauce
- 3tablespoons Chinese cooking wine
- 4teaspoons sugar
Nutrition per serving
2120kJ
Protein
44.2grams
Sugars
13.2grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
This crispy beef and vegetables recipe is a spicy yet aromatic Chinese dish which is not only easy-to-make but on the table in 15 minutes. Speedy and delicious you’ll have this recipe on rotation.
Method
Step 1 of 4
Put the cornflour and eggs in a mixing bowl, season with salt and black pepper, and mix together well. Heat 1 tablespoon of the oil in a wok, dip the beef into the cornflour mixture, coat well, then add to the wok a few pieces at a time. Add more oil, if you need to.
Step 2 of 4
Cook for 2 minutes, or until crispy and golden. Remove with a slotted spoon and put to one side.
Step 3 of 4
Wipe out the wok with kitchen paper and heat 1 tablespoon of the oil in it. Add the spring onions, chillies, and garlic and cook for a few seconds, stirring all the time. Add the sugarsnap peas and pak choi and stir-fry for 2-3 minutes.
Step 4 of 4
Add the soy sauce, Chinese cooking wine, and sugar and cook until the sugar has dissolved and the alcohol has evaporated. Return the meat to the pan, toss together well, then serve with rice.
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