Szechuan Mince Beef with Sugarsnaps (serves 3)
2 tbsp vegetable oil
1 large white onion, finely sliced
3 garlic cloves, finely chopped
500g minced beef
2 tbsp Gourmet Garden Thai Seasoning
1 rounded tsp Szechuan peppercorns
20ml dark soy sauce
450ml beef stock
250g Sugarsnap peas, julienned
Salt and sugar to taste
1. Stir fry the onions and garlic for 5 minutes in a wok on a high heat. Add the beef, thai seasoning and Szechuan peppercorns, and stir fry for a further 10 minutes. Add the beef stock and soy sauce and cook on a medium high heat for a further 10 minutes.
2. Add the sugarsnap peas, and stir fry for a further 3 minutes. Season to taste and serve!