Ho Lan Dau Chow Ngau Yook - stir fry of beef with snow peas

Ingredients

• 500 gbeef steak, tenderloin or lean rump
• 250 gsnow peas
• 7shiitake mushrooms
• 2 tbsplight soy sauce
• to tastesalt
• 4spring onions
• 1 tbspShaoxing rice wine
• ½ tsppalm sugar
• 125 mlbeef stock
• 3 tbsp cornflour + 1 tbsp watercornflour slurry
• 4 tbspoil
• as neededwater

Instructions

1. 1

   Marinate the beef

   Cut the beef into thin strips. Mix it with the soy sauce and salt, then leave it to marinate for 30 minutes.

2. 2

   Prepare the vegetables

   Bring water to a boil and blanch the snow peas for 2 minutes, then drain them. Slice the shiitake mushrooms thinly and cut the spring onions into pieces.

3. 3

   Cook the beef

   Heat 2 tbsp oil in a pan over high heat. Add the beef and stir-fry until it changes colour, then set it aside.

4. 4

   Cook the mushrooms

   Heat the remaining 2 tbsp oil in the pan over high heat. Add the shiitake mushrooms and spring onions and fry for 1 minute.

5. 5

   Thicken the sauce

   Add the rice wine, palm sugar and beef stock, then bring the mixture to the boil. Stir in the cornflour mixed with 1 tbsp water until the sauce thickens.

6. 6

   Finish the stir-fry

   Return the beef to the pan and add the snow peas. Mix well and stir-fry until everything is cooked through, then serve.

What is Ho Lan Dau Chow Ngau Yook?

The name refers to a Cantonese-style stir-fry of beef with snow peas; “Ho Lan Dau” means snow peas and “Ngau Yook” means beef. This version combines beef, shiitake mushrooms and spring onions in a lightly sweet, savoury sauce.

The quick cooking keeps the beef tender and the peas fresh-tasting. A cornflour slurry gives the stock-based sauce enough body to coat the ingredients.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1750 calories, 0g protein, 0g carbs, 0g fat.

The beef provides most of the protein, while the rice usually served alongside would contribute much of the meal’s carbohydrate. Oil carries much of the fat in the stir-fry, with soy sauce and stock contributing to its sodium. Serve it with a moderate portion of rice and extra vegetables to balance the plate.

Choosing the beef

Cut: Steak, tenderloin or lean rump are all suitable. Slice the meat into thin strips so it cooks rapidly and is easy to eat.

Marinade: Soy sauce and salt season the beef before it hits the pan. Give it the full 30 minutes to marinate while you prepare the other ingredients.

Blanching the snow peas

Brief blanch: Cook the peas in boiling water for 2 minutes, then drain them well. This gives them a head start before they go into the pan with the beef.

Keep them crisp: The peas only need to be mixed through at the end. Stir-fry just until heated through and tender-crisp.

Working over high heat

Beef first: Heat the pan thoroughly and cook the beef in 2 tbsp oil until its colour changes. Set it aside rather than leaving it in the pan while the mushrooms cook.

Mushrooms next: Use the remaining 2 tbsp oil and fry the mushrooms and spring onions for 1 minute. Keep the ingredients moving so they cook evenly without scorching.

Getting the sauce right

Stock and seasoning: The rice wine, palm sugar and beef stock make a savoury sauce with a hint of sweetness. Bring it to the boil before adding the slurry.

Cornflour slurry: Mix the cornflour with 1 tbsp water before stirring it into the pan. Add it while stirring so it thickens smoothly rather than forming lumps.

When the stir-fry is done

Beef: The recipe first cooks the beef until its colour changes, then returns it to the pan at the end. Finish cooking it with the sauce until it is cooked through.

Sauce and peas: The sauce should look thick enough to coat the beef and vegetables. The snow peas should remain green and retain a little bite.

What to serve with it

Rice: Serve the stir-fry with steamed rice to catch the sauce and make it a fuller meal. Plain rice also lets the soy, stock and Shaoxing wine flavours come through.

On the side: A simple vegetable dish or extra blanched greens can round out the plate without competing with the stir-fry.

Recipe notes & tips

• Slice the beef across the grain for a more tender bite.
• Have the vegetables, stock and slurry ready before heating the pan, as the cooking moves quickly.
• Drain the blanched snow peas well so excess water does not thin the sauce.
• Stir the cornflour slurry again just before adding it, as the cornflour can settle.
• Taste the sauce before serving and adjust the salt only if needed, since the soy sauce and stock are already savoury.

Variations

• Add ginger: Fry a little finely sliced ginger with the mushrooms for extra warmth.
• Use another mushroom: Replace the shiitake with sliced button or chestnut mushrooms.
• Make it hotter: Add sliced fresh chilli while frying the spring onions.
• Change the greens: Use sliced mangetout in place of the snow peas and blanch briefly.
• Serve with noodles: Spoon the stir-fry over cooked noodles instead of rice.

Common mistakes to avoid

• Thick beef strips: They take longer to cook and can turn chewy; slice the meat thinly across the grain.
• Crowded pan: The ingredients may steam instead of stir-frying; cook the beef in batches if the pan is small.
• Overcooked peas: They can lose their crisp texture; blanch for 2 minutes and add them near the end.
• Lumpy sauce: Cornflour added dry can clump; dissolve it in 1 tbsp water before stirring it in.
• Leaving the beef in the pan: It may overcook while the sauce is prepared; set it aside after the first fry and return it at the end.

How to store

Refrigerate leftovers in a covered container for up to 2 days. Reheat in a pan over medium heat until steaming hot, adding a small splash of water if the sauce has become too thick.

Frequently asked questions