Ho lan dau chow ngau yook

Ho lan dau chow ngau yook

Beef with snow peas

By
From
The Complete Asian Cookbook
Serves
4-6
Photographer
Alan Benson

Ingredients

Quantity Ingredient
500g lean rump or fillet steak
2 tablespoons light soy sauce
1/2 teaspoon salt
6 dried shiitake mushrooms
250g snow peas
60ml oil
4 spring onions, cut into short lengths
1 tablespoon chinese wine or dry sherry
1/2 teaspoon sugar
125ml Ngau yook sheung tong
3 teaspoons cornflour

Method

  1. Partially freeze the beef and slice it very thinly, then continue slicing into shreds. Place in a bowl with the soy sauce and salt, toss to coat and leave to marinate for at least 30 minutes.
  2. Soak the mushrooms in hot water for 20–30 minutes, then drain well. Cut off and discard the mushroom stems and thinly slice the caps. Set aside.
  3. Blanch the snow peas in a saucepan of boiling water for 2 minutes, then drain.
  4. Heat 2 tablespoons of the oil in a wok or large heavy-based frying pan over high heat. Add the beef and stir-fry until it changes colour. Remove to a plate.
  5. Heat the remaining oil in a clean wok over high heat. Add the mushroom and the spring onion and stir-fry for 1 minute, then add the wine, sugar and stock and bring to the boil.
  6. In a small bowl, combine the cornflour and 1 tablespoon cold water and stir to make a smooth paste. Add to the wok and stir constantly until the sauce clears and thickens. Return the beef to the wok, add the snow peas and toss to combine and heat through. Serve immediately with rice or noodles.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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