Ingredients

  • 170 milliliters chicken stock
  • ¼ cup hoisin sauce
  • 2 tablespoons brandy
  • 1 tablespoon cornstarch
  • 4 tablespoon peanut oil
  • 1 onion, red thinly sliced
  • 2 cloves garlic mashed
  • 450 grams sweet potatoes julienned
  • 340 grams snow peas halved
  • ½ cup waterchestnuts, canned 1 cm wide strips
  • 450 grams beef sirloin steak 2 cm wide strips
  • salt and pepper
  • 4 spring onions diagonally sliced
  • 2 teaspoons sesame oil
  • Garnish
  • 1 spring onions sliced

Directions

1. Combine broth, hoisin sauce, brandy, and cornstarch. Heat oil in wok. Sauté onion until soft. Add garlic. Remove. Fry sweet potato until tender. Add snow peas and water chestnuts and fry until crisp tender. Remove. Brown beef. Remove. Add broth mixture and bring to a boil, stirring constantly. Simmer broth for 1 minute. Return all ingredients to wok with spring onions. Season with salt and pepper and add sesame oil.
2. Serve over rice garnished with spring onions.

Notes
Serving Ideas:Original serves 4.


Categories
Beef, main course
Keywords
Beef, main course
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