Summary

Ingredients

• 350 g beef (thin roulades)

For the marinade:

• 2 tablespoon soy sauce
• 2 tablespoon teriyaki sauce
• 1 tablespoon sherry, dry

For the sauce:

• 1 clove garlic
• 2 spring onion (s)
• 1 chilli pepper (s), green
• 250 g suar snap peas
• 1 liter beef broth
• 3 tablespoon cornstarch
• 1 tablespoon sunflower oil
• soy sauce

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Instructions

1. First of all: For this dish I have roulades cut very thinly, 350 g usually make 3 roulades, the amount is easily enough for three people.
2. Cut the meat into bite-sized pieces, mix together the soy sauce, teriyaki sauce and sherry and marinate the meat in it for 30 minutes. If you don`t have teriyaki, you can leave it out, then just use more soy.
3. Finely chop the chilli pepper, onions and garlic and turn in hot oil in the wok. Take the meat out of the marinade, pat it dry and turn it briefly and quickly in the wok until you can no longer see the raw meat - then take it out immediately and set it aside.
4. Turn the snow peas in the wok, then immediately add hot beef broth (save some beef broth). Bring to the boil, mix the cornstarch with the rest of the stock and thicken the sauce. Add more soy sauce to taste. Turn down the heat. When the sauce has stopped boiling, return the meat to the wok and let it steep for a few minutes.
5. It is important that the meat is only briefly in the wok at the beginning and does not boil at the end, otherwise it will get hard. Let the snow peas simmer for a few seconds at most before you tie them with cornstarch, otherwise they will go limp.
6. This goes well with rice and Japanese radish salad.