Stir-fried beef with snow peas, black beans and chilli
Chef:
Neil Perry
Prep:
15 mins
This is a wonderfully simple dish that will happily serve two. Add a whole steamed fish or a briased chicken dish and you have a feast for four.
350g beef fillet, thinly sliced across the grain, about 1cm thick
250ml peanut oil
20g ginger, peeled and thinly sliced
3 spring onions cut into 4cm lengths
1 garlic clove, crushed
10 snow peas (mangetout)
1 long fresh red chilli, sliced
1 tbsp fermented black beans
1 tsp Shaoxing rice wine or dry sherry
1 tbsp oyster soy sauce
60ml chicken stock
Steamed rice to serve
Marinade:
1 tbsp light soy sauce
1 sp sugar
1 tbso peanut oil
About 15 minutes bwefor cooking, combine the marinade ingreients in a bowl.
Add the beef and toss to coat well. Stand for 15 minutes.
Heat a wok over a high heat until just smoking.
Add the peanut oil and when hot fry the beef in batches until golden.
Remove and drain on paper towel.
Pour all but 1 tbsp of the oil fro mthe wok, then reheat over high heat until just smoking.
Add the ginger, spring onions and garlic and stir-fy until fragrant.
Add the snow peas, chilli and black beans and cook for a further 30 seconds, then deglaze the wok with the Shaoxing or sherry.
Return the beef to the wok, then add the soy sauce, oyster sauce and chicken stock.
Bring to the boil and combine well.
Serve with steamed rice.
Serves
2
Preparation Time
15 minutes
Main ingredients
Beef
Recipe Type
Dinner, Easy, Entertaining, Family Dinners, Quick Meals
You can substitute the beef for chicken, lamb, pork, prawns or fish.
Easy Weekends by Neil Perry (Murdoch Books). Photography: Earl Carter
