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  • 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


  1. Marinate beef strips and crushed garlic in the wine.
  2. Saute onion and apple juice in a non-stick pan (lid on), until tender.
  3. Add chopped silver beet stalks, water chestnuts and snow peas.
  4. Simmer (lid on) for 2 minutes. Remove from pan and keep warm.
  5. Saute meat and wine at high temperature, turning the meat as it cooks, for 2

to 3 minutes.

  1. Add all the remaining ingredients, except the cornflour, gently tossing

and mixing the ingredients at a high temperature.

  1. Thicken with the mixed cornflour. Fold in the cooked noodles and serve at


Serves 4

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