Summary

Ingredients

• 150 g beef, e.. fillet
• 250 g suar snap peas
• 3 spring onion (s), if thin, double the amount

For the marinade:

• 1 piece (s) ginger root, fresh, peeled, approx. 5 g
• 1 large clove garlic
• 1 teaspoon honey
• 2 tablespoon teriyaki sauce
• 1 ½ tablespoon sesame oil, or other vegetable oil
• 2 tablespoon white wine, or possibly sake
• 1 large chilli pepper (s), red, approx. 0 cm
• 1 lime (s), juice it
• 2 tablespoon water
• 0.5 teaspoon ½ cornstarch

Moreover:

• some sesame seeds, for garnish
• some sesame oil, for frying

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Instructions

1. Cut the beef fillet into very thin strips, the spring onions into rings about 0.5 cm thick, and the sugar snap peas into bite-sized pieces.
2. Prepare the marinade: Grate the ginger and garlic, core and slice the chilli into thin rings, and mix with the remaining marinade ingredients until combined.
3. Place the beef strips in the marinade and refrigerate for 30 minutes.
4. While the beef marinates, heat the sesame oil in a pan over medium-high heat. Fry the sugar snap peas for 2-3 minutes, add a small amount of water, and steam for 3-4 minutes until tender. Transfer to a plate.
5. Heat the pan over medium-high heat again. Remove the beef from the marinade, drain well, and fry for 2-3 minutes until the edges start to brown.
6. Add the remaining marinade to the pan and simmer for 2-3 minutes. Return the sugar snap peas to the pan and simmer for another 3-4 minutes, adding small amounts of water if needed to prevent drying out.
7. Add the spring onions and continue cooking for 2-3 minutes until soft.
8. Sprinkle sesame seeds over the top and serve with jasmine rice or basmati rice.