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. Cut the beef into thin strips.
2. Mix the soy sauce and cornstarch. Add the beef and marinate in the refrigerator for 30 minutes.
3. Wash and trim the sugar snap peas, then cut them in half. Bring lightly salted water to a boil, add the peas and cook for 1 minute. Drain and rinse with cold water.
4. Drain the bamboo shoots. Rinse and drain the mung bean seedlings.
5. Peel the onion and cut it into thin strips. Finely dice the red chilli pepper.
6. Heat the oil in a wok over medium-high heat and sauté the onion until translucent, about 2-3 minutes. Add the beef and fry for 2-3 minutes. Stir in the chilli pepper for 30 seconds. Add the bamboo shoots, mung bean seedlings, and sugar snap peas, then add the peanut butter, cream, and vegetable stock. Stir to combine, season with salt and pepper, and cook for 3 minutes.
7. Stir in the chopped peanuts and serve.