Sautéed Beef with Snow Peas

Dialysis recipes - Sautéed Beef with Snow Peas

A delicious and satisfying stir-fry combining sautéed beef with crunchy, sweet snow peas. It’s sure to become a household favorite.


  • 200 g beef fillet or rump steak
  • 200 g Chinese noodles or rice
  • 1 white minced lemongrass
  • 150 g snow peas
  • 1 peeled and chopped garlic clove
  • 2 tablespoons peanut oil
  • 2 tablespoons sesame oil
  • 2 tablespoons lime juice
  • 1 tablespoon cornstarch
  • 1 teaspoon chopped ginger
  • Parsley
  • Fresh coriander


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Cut the beef into strips. Coat with cornstarch diluted in 1 tablespoon of sesame oil. Add the minced lemongrass and lime juice. Place in refrigerator for 30 minutes.
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Wash and trim the snow peas. Bring water to a boil in a saucepan and immerse the noodles. Cook according to the cooking time indicated on the packaging. Drain them and stir in a tablespoon of sesame oil. Set aside.
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Heat 1 tablespoon of peanut oil in a sauté pan or wok. Add the beef strips with the marinade. Cook for 1 minute, stirring constantly. Remove the meat and cooking juice. Set aside.
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Put 1 tablespoon of oil in the wok and add the ginger and garlic then the snow peas. Let cook for approximately 2 minutes. Stir in the noodles, beef strips and cooking juice. Mix together while continuing to cook for 1 to 2 minutes. Season with parsley and coriander. Serve immediately

Nutrition Per Serving


367 cal


13 g


114 mg


49 g


14 g


198 mg


339 mg


80 ml

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