Shangri-la Beef with Snow Peas

Cooking for me normally involves quite a lot of time in the kitchen. I am fairly new to Chinese food and a whole new world of quick food has opened up for me. I love spending time prepearing and waiting for my food, so I’m not entirely used to having my food ready to eat so speedily. I am having to adjust the time I start cooking, otherwise I’ll be back in the kitchen picking and nibbling within the hour! This stir fry is simple, but moreover it’s utterly delicious. The soft, tender beef is just perfect with the crunchy texture of the peas – and the simple sauce is lovely.

400g beef steak (cut into thin strips)
1 tablespoon soy sauce
1 tablespoon dark soy sauce
1 tablespoon chinese cooking wine
1 tablespoon cornstarch
2 tablespoons vegetable oil
6 cloves garlic (minced)
6 spring onions (cut into 3cm pieces)
2 cups snow peas
1 tablespoon chilli bean paste
1 tablespoon hoisin sauce

Combine the soy sauce, dark soy sauce, cooking wine, cornstarch and 1 tablespoon water. Pour over the beef and leave, covered for 30 minutes.

Heat the oil in a wok until hot. Add the garlic and cook for 30 seconds then add the beef and stir fry for 2-3 minutes, keeping everything moving. Add the spring onions and snow peas and cook for a further 2 minutes before stirring in the bean paste and hoisin sauce. Stir until hot then remove from the heat and serve immediately.

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