Chinese Beef and Snowpea Stir-fry

Ingredients (serves 4)

• 1 tbs light soy sauce
• 1 tbs dry sherry
• 2 tsp cornflour
• 500g beef rump steak, thinly sliced
• 1 tbs peanut oil
• 3cm-piece fresh ginger, peeled, cut into thin matchsticks
• 1 long fresh red chilli, halved, deseeded, coarsely chopped
• 2 garlic cloves, finely chopped
• 150g snow peas, trimmed, halved
• 60ml (1/4 cup) chicken stock
• 1 tbs oyster sauce
• 2 tsp caster sugar
• Steamed rice, to serve

Method

1. Combine the soy sauce, sherry and cornflour in a bowl. Add the beef and toss to coat. Set aside for 20 minutes to marinate.
2. Heat a wok over high heat. Add half the oil and heat until just smoking. Swirl to coat. Stir-fry half the beef for 2 minutes or until browned. Transfer to a plate. Repeat with remaining oil and beef, reheating wok between batches.
3. Stir-fry the ginger, chilli and garlic in the wok for 1 minute or until aromatic. Add the snow peas and stock. Stir-fry for 2 minutes or until the snow peas are bright green and tender crisp. Stir in the beef, oyster sauce and sugar. Serve with rice.