Ginger beef with sugar snap peas

Change up your weeknight routine with Curtis Stone's hot and sour beef stir-fried with veggies and seasoned with soy, sherry and sesame oil.

• 4 tablespoons salt-reduced soy sauce, divided
• 1 1/2 tablespoons cornflour
• 450g Coles Australian Beef Rump Steak, trimmed, thinly sliced against grain
• 2 tablespoons canola oil, divided
• 30g ginger, peeled, cut into matchstick-size strips
• 2 garlic cloves, thinly sliced
• 2 spring onions (white and green parts separated), sliced diagonally
• 1 long red chilli, thinly sliced into rings
• 200g sugar snap peas, trimmed, stringed
• 1 tablespoon dry sherry
• 2 teaspoons sesame oil
• 300g wide rice stick noodles, cooked, warm
• 1 tablespoon sesame seeds, toasted

Energy 2288kJ	Fat saturated 2.00g
Fat Total 17.00g	Carbohydrate sugars 3.00g
Carbohydrate Total 63.00g	Dietary Fibre 4.00g
Protein 31.00g	Cholesterol mg
Sodium 765.00mg

All nutrition values are per serve.

1. Step 1

   In a bowl, whisk 2 tablespoons soy sauce and cornflour. Add beef and toss to coat. Set aside for at least 20 mins or up to 2 hours. Season beef with salt.

2. Step 2

   Heat a wok or large heavy frying pan over high heat. Add 1/2 tablespoon canola oil and, when smoking, add half of beef. Stir-fry beef for 2 mins or until browned and just cooked through. Using a slotted spoon, transfer beef to a plate. Repeat with 1/2 tablespoon canola oil and remaining beef.

3. Step 3

   Wipe out wok and return to high heat. Add remaining 1 tablespoon canola oil and, when smoking, add ginger, garlic, white parts of spring onions, chilli and sugar snap peas. Stir-fry for 3 mins or until peas are blackened in spots and crisp-tender. Add sherry and toss to coat. Return beef to wok. Add remaining 2 tablespoons soy sauce, sesame oil, green parts of spring onions and 1/3 cup (80ml) water. Cook for 1 min to blend flavours. Season with freshly ground black pepper.

4. Step 4

   Divide noodles among 4 plates. Spoon beef over. Sprinkle with sesame seeds.