Tuesday, September 29, 2015

Recipe - Chinese-Style Beef with Snow Peas

Recipe - Chinese-Style Beef with Snow Peas

Chinese-Style Beef with Snow Peas


2 servings
Marinade 1 h 
Preparation 10 min
 
Cooking 20 min
370 calories per serving 

Ingredients

200 gbeef strip loin, or rib eye , cut into 1 cm strips 
2 tbspsoy sauce, low-sodium 30 mL
2 tbspsherry [optional] 30 mL
2 tbspcornstarch 16 g
2 tspsugar8 g
4 slicesgingerroot, cut into thin slices6 g
1onions, coarsely chopped200 g
1green peppers, cut into thin strips150 g
2 clovesgarlic, minced or pressed 
1 cupsnow peas 100 g
3 tbspcanola oil45 mL
1 pinchsalt [optional] 0.1 g
 ground pepper to taste  

Before you start

You will need a wok or frying pan.

Put the serving dish in the oven at the lowest setting to keep the vegetables warm while the meat cooks.

Method

  1. Slice the meat into strips ½ to 1 cm wide and about 5 cm long. Mix with the soy sauce, sherry (optional), cornstarch, sugar, and 2-3 slices of ginger. Chill for at least an hour in the refrigerator.
  2. Preheat the oven to the lowest setting.
  3. Prepare the vegetables. Coarsely chop the onion, thinly slice the pepper, and mince or press the garlic. Keep the snow peas whole. Cut 2-3 more slices of ginger.
  4. Heat ½ to 1 tablespoon of oil in a frying-pan or wok. Add the garlic, onion, and bell pepper, cook 2-3 min until they start to soften, then set aside on the warmed serving plate in the oven.
  5. Turn up the heat and add ½ to 1 tablespoon of oil. First add some salt, then immediately add the snow peas.Stir constantly for 2-3 min since they cook very quickly (the colour should stay dark green). Put the snow peas on the plate with the other vegetables. Keep the plate warm.
  6. In the same wok, add the remaining oil and the marinated meat. Reserve the remaining marinade. Stir constantly over medium heat 5-7 min until the meat is almost cooked. Put the vegetables back into the wok, add the new slices of ginger plus the reserved marinade. Cook another 2 min. Add salt and pepper to taste. Serve.

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