Beef with Snow Peas

Name: Beef with Snow Peas
Cuisine: Chinese
Ingredients: 5 tablespoons vegetable oil; 1 tablespoon Shaoxing wine or medium-dry sherry; 1 teaspoon sesame oil; ¼ teaspoon salt; 1 teaspoon salt; ¾ teaspoon cornstarch; 1 teaspoon Shaoxing wine or medium-dry sherry; ¼ teaspoon sugar; 1½ teaspoons cornstarch; 2-3 large garlic cloves, cut diagonally into thin slices; 8-12 ounces snow peas; 8 ounces trimmed beef (fillet, rump, or skirt), cut across the grain into rectangular slices about ¾ x 1½ inches and ¼ inch thick; 2-3 teaspoons thick soy sauce; 1½ tablespoons oyster sauce or 1 tablespoon thick soy sauce; 3-4 scallions, cut into 1-inch sections, white and green parts separated; 3 tablespoons water; 1 tablespoon water; 3-4 thin slices fresh ginger, peeled

Preparation info

Difficulty
Medium

Appears in

Homestyle Chinese Cooking

By Yan-Kit So

Published 1997

About

This recipe can be used as a guideline for stir-fried beef with other green vegetables. The snow peas can be replaced by iceberg or cos lettuce, broccoli, green beans, or even spinach. When using broccoli or green beans, however, blanch them (step 2) longer (2-4 minutes), until they are tender yet still crisp.

Ingredients

8 ounces trimmed beef (fillet, rump, or skirt), cut across the grain into rectangular slices about ¾ x 1½ inches and ¼ inch thick

Asia
China
Starter

Method

Marinate the beef. Add the salt, sugar, soy sauce, pepper, wine or sherry, and cornstarch to the beef and stir in the same direction to coat. Add the water, stirring until completely absorbed. Leave to stand in the refrigerator for 15-30 minutes. Blend in the oil.
Mix together the sauce ingredients and set aside.
Half-fill the wok with water and bring to