Chinese 'stir fried' beef

Chinese 'stir fried' beef

400g 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. Saut� 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 and keep warm. Saut� 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

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