Beef with Snow Peas
Ingredients
- 400 gBeef hanger steak (thinly sliced against the grain)
- 300 gSnow peas (trimmed)
- 3 tbspsoy sauce
- 2 tbsprice wine
- 1 tbspCorn starch
- 2 pcGarlic (minced)
- 2 tbspPeanut oil
- 1 tspSesame oil
- 15 gFresh ginger (finely minced)
Method
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.
- 1
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Eat immediately to preserve the crunch. Can be kept for 24h in the fridge, but vegetables will lose their texture.
