Spice up dinner and make this ginger beef recipe. Loaded with sugar snap peas, it’s a fast and flavoursome dish that won’t disappoint.
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Wipe out wok and return to high heat. Add remaining 1 tbs 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 tbs 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.