IngredientsEdit

• 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

Directions Edit

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

once.

Serves 4

Contributed by Edit

• World Recipes Y-Group