2-3 tablespoons of oil
750g of chuck or beef mole, cut into thin strips
1/2 cup of finely chopped green onion
500g of peas
1 1/2 cups of beef broth
3 tablespoons of soy sauce
1/4 teaspoon of grated ginger (optional)
2 tablespoons of cornstarch
2 tablespoons of cold water
2-3 tablespoons of oil
750g of chuck or beef mole, cut into thin strips
1/2 cup of finely chopped green onion
500g of peas
1 1/2 cups of beef broth
3 tablespoons of soy sauce
1/4 teaspoon of grated ginger (optional)
2 tablespoons of cornstarch
2 tablespoons of cold water
Heat oil in a large frying pan and brown the meat
Remove from heat and set aside
Add the green onion, peas, beef broth, soy sauce, and ginger (if using) to the frying pan
Bring to a simmer
Cook for 2 minutes more
Mix the cornstarch with cold water and add to the simmering liquid
Stir continuously for an additional 2-3 minutes
Add the reserved meat back into the frying pan and heat through
Serve hot, noting that if the meat is tough after browning, it can be cooked further with a little warm water.
