You are here

Beef With Mange Tout

Western.Chefs's picture
Ingredients
  Fillet steak 8 Ounce, trimmed (225 Gram)
  Cornflour 1 Teaspoon
  Dark soy sauce 1 1⁄2 Tablespoon
  Dry sherry 1 1⁄2 Tablespoon
  Groundnut oil/Vegetable oil 2 Tablespoon
  Ginger root piece 2 Inch, peeled and chopped
  Spring onions 6 , sliced diagonally
  Carrot 1 Large, peeled and sliced diagonally
  Red pepper To Taste, deseeded and sliced
  Stock 2 1⁄2 Fluid Ounce (65 Milliliter)
  Canned water chestnuts 8 Ounce, drained (227 Gram)
  Mange-tout 4 Ounce, trimmed (100 Gram)
Directions

Cut the steak into thin strips, then place in a shallow dish.
Mix the cornflour with 1/2 tbsp soy sauce and 1/2 tbsp dry sherry, then pour over the beef, coating the meat thoroughly.
Cover, then leave to marinate for at least 30 mins.
Heat the oil in a wok or large pan, then fry the ginger for 3 mins.
Discard ginger.
Add the beef to the oil and stir-fry for 3 mins, or until completely sealed.
Using a slotted spoon, remove and reserve the meat.
Stir-fry the onions, carrot and pepper for 2 mins, then return the beef to the wok or pan and mix well.
Add the remaining soy sauce, dry sherry and the stock to the beef and vegetables and continue to stir-fry for a further 3-4 mins, or until the meat is cooked and tender.
Add the drained water chestnuts and mangetout, stir-fry for 2 mins, then serve straightaway.

Recipe Summary

Cuisine: 
Chinese
Course: 
Main Dish
Method: 
Stir Fried
Ingredient: 
Beef

Rate It

Your rating: None
4.132145
Average: 4.1 (14 votes)