Stir-fried steak and snow peas

Snow peas, also known in France as mange tout (which translates as 'eat all' as in pods and peas) have flat pods with little bumps inside that are the tiny peas. I love their sweet delicate taste. Snow peas are used extensively in Asian stir-fries. They can also be slit open and stuffed with seasoned cream cheese or smoked salmon and served as finger food.

Beef

400 g	Steak, good for frying e.g. rump, sirloin, fillet (Main)
1 Tbsp	Hoisin sauce
1 Tbsp	Sesame oil
2 Tbsp	Soy sauce
2 Tbsp	Dry sherry
1 tsp	Cornflour

Vegetables

200 g	Snow peas (Main)
1 Tbsp	Rice bran oil
1 Tbsp	Grated ginger
1	Red capsicum, seeded and julienned
1	Spring onion, sliced

Directions

1. Julienne the beef and place in a bowl. Combine the hoisin, sesame oil and 1 tablespoon of the soy sauce. Add to the beef. Mix well. Stand for at least 15 minutes.
2. Combine the remaining soy, sherry and cornflour to make a sauce and place a side
3. Trim the stem ends of the snow peas then cut in half diagonally. Heat 1 tablespoon of the rice bran oil in a wok, until hot. Stir-fry the ginger for 15 seconds. Add the snow peas and capsicum and stir-fry for 1-2 minutes, until crisp-tender. Place aside.
4. Heat the remaining oil. Stir-fry the beef in batches for about 1-2 minutes each batch, until just cooked. Return the vegetables to the pan together with the spring onion. Stir the sauce mixture then add to the wok, stirring until thickened and hot.

See more of Jan's seasonal greens recipes

Broad bean and fennel salad

Artichoke panzanella

Courgette fritters