Korean Style Beef

·         500g beef strips, trimmed

·         4 cloves garlic, crushed

·         2 tsp freshly grated ginger

·         2 tbsp sesame oil

·         2 tsp sugar

·         ¼ cup sherry

·         ¼ cup reduced salt soy sauce

·         2 tbsp cooking oil

·         200g snow peas, halved

·         200g sugar snap peas

·         1 tbsp sesame seeds, toasted

·         4 spring onions, finely sliced

·         1 small red chilli, sliced

1.       In a bowl, combine beef strips with garlic, ginger, sesame oil, sugar, sherry and soy sauce.  Marinate for 30 minutes. Drain beef, but retain the marinade. Coat drained beef with half the cooking oil.

2.       Heat wok. Stir-fry beef strips in 3 batches, reserving each cooked batch. Reheat wok between each batch.

3.       Add remaining oil and heat, and then add snow peas and sugar snap peas. Stir-fry for 1 – 2 minutes.

4.       Return beef to the wok, pour reserved marinade over all ingredients and toss to combine.

5.       Add sesame seeds, spring onions and chilli. Serve with fluffy rice.