Beef with Snow Peas

Thinly sliced beef seared to perfection, tender and glossy, contrasting with the crunch of snow peas. A velvety sauce coats the meat with deep soy and sesame notes.

• Prep time: 20 min
• Cook time: 10 min
• Difficulty: Medium
• Calories: 346
• Protein: 24 g
• Carbs: 10 g
• Fat: 23 g

Ingredients

• 400 g Beef hanger steak ( thinly sliced against the grain )
• 300 g Snow peas ( trimmed )
• 3 tbsp soy sauce
• 2 tbsp rice wine
• 1 tbsp Corn starch
• 2 piece Garlic ( minced )
• 2 tbsp Peanut oil
• 1 tsp Sesame oil
• 15 g Fresh ginger ( finely minced )

Instructions

1. Meat preparation

   Slice the beef into thin 3 mm strips, always against the grain to ensure tenderness. In a bowl, mix the meat with the soy sauce, rice wine, and cornstarch. Let marinate for 15 minutes.

2. Searing the beef

   Heat the peanut oil in a wok or large skillet until smoking. Place the beef strips without overlapping. Let them brown without stirring to get a crust, then stir-fry vigorously for 1 minute. Remove the meat while still rare.

3. Sautéing the vegetables

   In the same pan, add the minced garlic and ginger. As soon as the aroma is released, toss in the snow peas. Stir-fry over high heat for 2 minutes. They should remain bright green and crunchy.

4. Final binding

   Return the beef and its juices to the pan. Add a splash of soy sauce. Stir vigorously until the sauce coats the spoon and becomes glossy. Off the heat, drizzle with sesame oil.

Chef's tips

• Never overcrowd your pan: if you have too much meat, stir-fry it in two batches to prevent it from boiling in its own juices.
• The cornstarch in the marinade creates a thin film that locks the juices inside the meat.

Storage

Eat immediately to preserve the crunch. Can be kept for 24h in the fridge, but vegetables will lose their texture.