Ingredients:

  • 200g beef steak, thinly sliced
  • 1 tbsp cornflour
  • 1 tbsp vegetable oil
  • 1 red bell pepper, thinly sliced
  • 1 green bell pepper, thinly sliced
  • 1 medium onion, thinly sliced
  • 2 cloves garlic, minced
  • 1 inch ginger, peeled and grated
  • 4 spring onions, thinly sliced
  • 100g sugar snap peas, trimmed
  • 3 tbsp soy sauce (low sodium recommended)
  • 2 tbsp rice wine vinegar
  • 1 tbsp honey
  • 1 tsp sesame oil
  • ½ tsp red pepper flakes (optional)
  • 1 tbsp water

Instructions:

  1. Toss the sliced beef with cornflour in a bowl.
  2. Whisk together soy sauce, rice wine vinegar, honey, sesame oil, red pepper flakes (if using), and water in a small bowl. Set aside.
  3. Heat vegetable oil in a wok or large frying pan over high heat. Add onions and stir-fry until softened. Add garlic and ginger and stir-fry for 30 seconds until fragrant.
  4. Add the bell peppers and sugar snap peas to the wok and stir-fry for 2-3 minutes until slightly softened but still crisp.
  5. Push the vegetables to one side of the wok. Add the beef to the other side and stir-fry until browned and cooked through.
  6. Pour the sauce over the beef and vegetables. Stir-fry for 1-2 minutes, or until the sauce thickens slightly and coats everything evenly.
  7. Garnish with spring onions and serve immediately.