Ho Lan Dau Chow Ngau Yook : bœuf sauté aux pois gourmands

Ho Lan Dau Chow Ngau Yookstir fry of beef with snow peasIngredients:500 gr beef (steak/tenderloin/lean rump)250 gr snow peas7 shiitake mushrooms2 tbsp light soy sauce4 spring onions1 tbsp Shaoxing rice wine1/2 tsp palm sugar125 ml beef stock (see recipe)3 tbsp cornflour + 1 tbsp water4 tbsp oilwaterPreparation:Cut the meat into julienne. Mix the meat with the soy sauce and the salt and let it marinate for 30 minutes. Heat water in a pan and blanch the snow peas for 2 minutes and then drain. Cut the shiitake into thin strips and the spring onion into pieces.Heat 2 tbsp oil in a pan over high heat and add the meat and stir fry the meat until it changes color. Then set the meat aside.Heat 2 tbsp oil in a pan over high heat and add the shiitake and spring onion and fry for 1 minute. Add the rice wine, palm sugar and stock and bring to the boil.Then mix in the dissolved cornstarch and stir until the sauce thickens. Then add the meat and snow peas and mix everything well and fry it until done. serve.