Beef and snow peas

A really easy stir-fry with steak, crunchy snow peas and carrot in a soy and Shaoxing wine marinade.

• serves

  2

• prep

  10 minutes

• cook

  5 minutes

• difficulty

  Easy

Stream free On Demand

Stir Fry

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

PG

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

PG

Ingredients

• 250 g beef chuck steak, sliced thinly across the grain
• 125 ml (½ cup) vegetable oil
• ½ small onion, cut into large chunks
• ½ small carrot, cut into thin 3-cm rectangles
• 3 thin slices ginger, bruised
• 3 garlic cloves, roughly chopped
• 150 g snow peas
• salt, to season
• 1 tbsp Shaoxing wine
• 2 tbsp oyster sauce
• pinch of sugar
• 1 tsp cornflour mixed with ¼ cup cold water
• steamed rice, to serve

Marinade

• ½ tsp bicarbonate of soda
• 1 tsp soy sauce
• 1 tsp Shaoxing wine
• ½ tsp sesame oil
• ½ tsp cornflour
• pinch of white pepper

Instructions

1. Place all the marinade ingredients in a bowl and stir to combine. Add the sliced beef, toss to coat well, then cover and refrigerate until ready to cook.
2. Heat a wok over high heat and add the oil. Fry the beef just coloured, then remove with a slotted spoon and set aside. Add the onion and carrot and cook until just softened, then remove and add to the beef.
3. Remove all but 2 tbsp of the oil from the wok and return to high heat. Add the ginger, then the garlic and toss over high heat for about 30 seconds. Add the snow peas, season with salt and toss for 1 minute or until the snow peas begin to soften. Return the beef, onion and carrot to the wok, add the Shaoxing wine, oyster sauce and sugar and toss to combine. Slowly drizzle the cornflour mixture into the wok while tossing until the liquids thicken and cling to the ingredients. Transfer to a serving plate and serve with steamed rice.

 

Photography by Adam Liaw.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Stir Fry

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

PG

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

PG