Beef and Mange-tout RecipeOrigin: China Period: Traditional |
Ingredients:
225g lean beef steak, thinly sliced 
Beef and Mange-tout Preparation:Method:Whisk together the rice wine, oyster sauce and cornflour in a bowl then add the beef and toss to combine before setting aside to marinate for 20 minutes. Heat half the oil in a wok and when almost smoking add the spring onions and ginger. Stir-fry for a few seconds only then then add the beef and continue sir-frying for about 2 minutes, or until evenly browned all over. Transfer to a warmed serving bowl and keep warm. Add the remaining oil to the wok and use to fry the mange-tout along with the salt and sugar. Stir-fry for about 2 minutes, no longer (otherwise the mange-tout will lose their colour and crispness) then return the beef to the pan, toss to combine and serve immediately. |
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