Beef with Onions and Sugar Snap Peas from Wok

Summary

Ingredients

• 1.4 kg beef fillet (s)
• 3 tablespoon vinegar (Japanese sushi vinegar)
• 4 teaspoons, heaped cornstarch
• 8 teaspoon soy sauce
• 2 tablespoon honey
• 1 bottle peanut oil
• 6 large carrot (s)
• 4 large vegetable onions
• 6 bunch spring onion (s)
• 200 g suar snap peas
• 1 large garlic bulb (s), Chinese (solo garlic)
• 1 jar bamboo shoot (s)
• 2 pinches chilli flakes
• 2 teaspoons pepper, freshly ground black
• 1 bunch leaf parsley, fresh
• 0.25 liter ¼ broth
• 0.25 liter ¼ cream
• 350 g basmati rice, approx. 2 lare cups

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Instructions

1. Remove the tendons and fat from the beef fillet, cut the meat into thin 3 cm long strips and place in a container. Mix the sushi vinegar, 4 tablespoons of peanut oil, the soy sauce and the honey, as well as the cornstarch in a bowl with a hand whisk. Then mix well with the meat strips in the container and put the meat in the refrigerator for 1.5 hours to marinate.
2. Cook the rice as usual.
3. In the meantime, cut the carrots into 5 cm long strips, peel, halve and quarter the butcher`s onions and remove the individual onion skins. Wash the sugar peas, cut off the ends of the stems and cut the pods in half. Peel and chop the garlic bulb. Wash the parsley and also chop it with a sharp knife. Cut the spring onions into 0.5 cm rings.
4. Heat a dash of peanut oil in the wok (the oil is hot enough if bubbles form on a wooden spoon). Sear the meat in several stages for two minutes, take it out of the wok and let it rest.
5. Fry the carrots in a wok with a little peanut oil and remove, then add the snow peas, onion peels and spring onions and fry. Add half of the garlic and sauté. Add the chilli flakes and bamboo shoots.
6. Now the meat can be mixed with the resulting juice and all the ingredients in the wok, only add the black ground pepper at the end with the rest of the garlic. Simmer briefly on a low heat, pour in the broth, as well as some soy sauce and a small dash of cream, then thicken with a little brown cornstarch if you like.
7. Sprinkle with parsley and serve with the rice.