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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
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.
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.
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.
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
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