Asian beef

Ingredients for 3 servings:

• 350 g beef (thin roulades)
• 2 tbsp soy sauce
• 2 tbsp teriyaki sauce
• 1 tbsp dry sherry
• 1 clove(s) garlic
• 2 spring onions
• 1 chili pepper(s), green
• 250 g sugar snap peas
• 1 liter beef broth
• 3 tbsp cornstarch
• 1 tbsp sunflower oil
• Soy sauce

Instructions

Working time approx. 15 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour

First of all: For this dish, I have the roulades sliced ​​very thinly. 350g usually makes three roulades, which is easily enough for three people. Cut the meat into bite-sized pieces, mix the soy sauce, teriyaki sauce, and sherry, and marinate the meat for 30 minutes. If you don’t have teriyaki, you can omit it; just use more soy. Finely chop the chili, onion, and garlic and toss them in hot oil in a wok. Remove the meat from the marinade, pat it dry, and toss it quickly in the wok until no raw meat is visible. Then remove it immediately and set it aside. Toss the snow peas in the wok, then immediately pour in hot beef stock (reserve some of the beef stock). Bring to a boil, mix the cornstarch with the rest of the stock to thicken the sauce. Season to taste with more soy sauce. Reduce the heat. When the sauce has stopped boiling, return the meat to the wok and let it simmer for a few minutes. It’s important that the meat is only briefly in the wok at the beginning and not overcooked at the end, otherwise it will become tough. Also, only simmer the snow peas for a few seconds at most before thickening with cornstarch, otherwise they will become limp. Serve with rice and Japanese radish salad.