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Ho Lan Dau Chow Ngau Yook
stir fry of beef with snow peas

500 gr beef (steak/tenderloin/lean rump)
250 gr snow peas
7 shiitake mushrooms
2 tbsp light soy sauce
4 spring onions
1 tbsp Shaoxing rice wine
1/2 tsp palm sugar
125 ml beef stock (see recipe)
3 tbsp cornflour + 1 tbsp water
4 tbsp oil

Cut the meat into julienne. Mix the meat with the soy sauce and the salt and let it marinate for 30 minutes. Heat water in a pan and blanch the snow peas for 2 minutes and then drain. Cut the shiitake into thin strips and the spring onion into pieces.
Heat 2 tbsp oil in a pan over high heat and add the meat and stir fry the meat until it changes color. Then set the meat aside.
Heat 2 tbsp oil in a pan over high heat and add the shiitake and spring onion and fry for 1 minute. Add the rice wine, palm sugar and stock and bring to the boil.
Then mix in the dissolved cornstarch and stir until the sauce thickens. Then add the meat and snow peas and mix everything well and fry it until done. serve.
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