Honey and Black Pepper Beef

500g (1lb) Steak, cut into thin strips

2 cloves of garlic, crushed

1 onion, sliced

300g sugar-snap peas

 2 tbsp honey

2 tsp soy sauce

2 tbsp oyster sauce

3 tsp black cracked pepper

1.       Heat the wok until very hot, add 1 tbsp of the oil and swirl it around to coat the sides of the wok. Stir-fry the beef in batches over high heat. Remove and drain on paper towels.

2.       Reheat the wok, add 1 tbsp of the oil and stir-fry the garlic, onion and sugar-snap peas until softened. Remove from the wok and set aside.

3.       Add the honey, soy sauce, oyster sauce and cracked black pepper to the wok. Bring to the boil, then reduce the heat and simmer for 3-4 minutes, or until the sauce thickens slightly.

4.       Increase the heat and return the meat and vegetables to the heat. Toss for 2-3 minutes or until well combined and heated through.