Put the cornflour and eggs in a mixing bowl, season with salt and black pepper, and mix together well. Heat 1 tablespoon of the oil in a wok, dip the beef into the cornflour mixture, coat well, then add to the wok a few pieces at a time. Add more oil, if you need to. Cook for 2 minutes, or until crispy and golden. Remove with a slotted spoon and put to one side.
Wipe out the wok with kitchen paper and heat 1 tablespoon of the oil in it. Add the spring onions, chillies, and garlic and cook for a few seconds, stirring all the time. Add the sugarsnap peas and pak choi and stir-fry for 2–3 minutes. Add the soy sauce, Chinese cooking wine, and sugar and cook until the sugar has dissolved and the alcohol has evaporated. Return the meat to the pan, toss together well, then serve with rice.
- 3 tbsp cornflour
- 3 eggs
- 3 - 4 tbsp vegetable oil
- 1.1 kg beef topside, cut into thin strips
- 1 bunch spring onions, sliced in four lengthways
- 3 fresh red chillies, finely shredded
- 3 garlic cloves, finely sliced
- 400g sugarsnap peas, shredded
- 4 pak choi
- 3 tbsp dark soy sauce
- 3 tbsp Chinese cooking wine
- 4 tsp sugar
- 1 pinch salt
- 1 pinch freshly ground black pepper
Total time required
- Preparation time:
- Cooking time:
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Recipe published with permission from © Dorling Kindersley Limited. Cook Express 2009.
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