Beef and Vegetable Curry from the Wok

Ingredients

• 400 g beef sirloin (or round)
• 200 g Sugar snap peas
• 1 onion
• 1 red bell pepper
• 250 g bean sprouts
• 0.5 chili pepper
• 1 Garlic clove
• rapeseed oil (for frying)
• 1 tsp Honey
• Soy sauce (for seasoning)

Instructions

1. 1.

   Slice the beef into thin strips. Wash, trim and blanch the sugar snap peas in salted water for a short time. Rinse with cold water and drain. Peel the onion, halve it and cut into rings. Wash, halve, trim and slice the bell pepper into fine strips. Drain the bean sprouts well. Wash, halve, deseed and finely chop the chili pepper. Peel and finely mince the garlic.

2. 2.

   Add everything to hot oil in a wok. Fry the beef for about 1 minute. Add the sugar snap peas, onion and bell pepper, stir-frying for 1-2 minutes. Add honey, bean sprouts and a splash of soy sauce, cooking for another 1-2 minutes until done. Season with soy sauce and salt before serving.