Beef with Snap Peas Recipe

Ingredients : Serves 4

200 g

1 teaspoon

1/2 teaspoon

1 tablespoon

500 g

1 tablespoon

1/4 teaspoon

1 teaspoon

Beef tenderloin, thinly sliced

Red wine

Salt

Corn flour (cornstarch)

Cooking oil

Snap peas

Garlic, finely chopped

Sugar

Fish sauce

Method :

Marinate beef with rice wine, 1/4 teaspoon salt and corn flour. Leave for 10 minutes.
Bring a pot of water to the boil then add some salt and cooking. Blanch Chinese kale and drain.
Heat a wok with cooking oil and stir fry garlic until fragrant.
Add beef and stir fry for 5 minutes. Season with sugar, fish sauce and salt to taste.
Add snap peas and mix well.
Serve with steamed rice.