Summary

Ingredients

• 500 g beef (fillet, hip or roast beef)
• 400 g suar snap peas
• 1 jar bamboo shoot (s), penciled
• 1 packet mung bean seedlings
• 4 tablespoon peanut butter
• 4 tablespoon peanuts, finely chopped
• 3 tablespoon soy sauce
• 1 teaspoon cornstarch
• 1 onion (s)
• 2 tablespoons oil
• 200 ml vegetable stock
• 1 chilli pepper (s), red
• salt and pepper
• 150 ml cream

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Instructions

1. Chop the beef.
2. Mix the soy sauce and cornstarch together, marinate the meat with it for approx. 30 minutes.
3. Wash, clean and cut the sugar snap peas in half. Pre-cook in boiling, very lightly salted water for about 1 minute. Then immediately rinse in cold water and drain.
4. Drain the bamboo. Rinse and drain the mung bean seedlings.
5. Clean the onion and the chilli pepper. Cut the onion into fine strips and finely dice the chilli pepper.
6. Heat the oil in a wok pan, sauté the onion until translucent, add the meat, fry for 2-3 minutes. Add the chilli pepper and stir briefly with it. Then add the bamboo, the mongoose sprouts and the sugar snap peas. Add the peanut butter, cream and stock, season with salt and pepper and cook for approx. 3 minutes.
7. Stir in the chopped peanuts and best serve with basamati rice.