Chinese Stir Fried Beef

400 g lean round beef, cut into strips 30mm long, fat removed
1 clove garlic, crushed
1/4 cup dry white wine
1 onion, sliced into rings
1/3 cup unsweetened apple juice
4 silver beet leaves and stalks, chopped
1 cup water chestnuts, sliced, drained
24 snow peas
1 can (425g) baby corn
1/4 cup beef stock (defatted)
2 tablespoons cornflour, extra water to mix
1 cup buckwheat noodles, cooked and drained

Marinate beef strips and crushed garlic in the wine. Saute onion and apple
juice, in a non-stick pan (lid on), until tender. Add chopped silver beet
stalks, water chestnuts and snow peas. Simmer (lid on) for 2 minutes. Remove
from pan andkeep warm. Saute meat and wine at high temperature, turning the
meat as it cooks, for 2 to 3 minutes. Add all the remaining ingredients,
except the cornflour, gently tossing and mixing the ingredients at a high
temperature. Thicken with the mixed cornflour. Fold in the cooked noodles and
serve at once.
Serves 4

Jenn B aka Mom2Sam and Tiny

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