Heat 1/2 the oil in a frypan. Stir fry onion, garlic, chilli and ginger for 2-3 minutes. Toss in snow peas and stir fry further 2-3 minutes. Remove from pan – set aside.
Heat remaining oil and stir fry meat and capsicum until meat changes colour and is just cooked through.
Blend cornflour with the beef stock. Combine wine, soy sauce and cornflour mixture then pour over meat in pan. Cook until sauce boils and thickens.
Reduce heat, return vegetables to the pan. Stir fry 1-2 minutes to heat through.
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|Serving Size: 1 (476g)|
|Recipe Makes: 3 Servings|
|Calories from Fat: 113 (31%)|
|Amt Per Serving||% DV|
|Total Fat 12.6g||17 %|
|Saturated Fat 4g||20 %|
|Monounsaturated Fat 4.6g|
|Polyunsanturated Fat 2g|
|Cholesterol 98.3mg||30 %|
|Sodium 260.9mg||9 %|
|Potassium 1441.3mg||38 %|
|Total Carbohydrate 20g||6 %|
|Dietary Fiber 4.1g||16 %|
|Sugars, other 15.9g|
|Protein 41.5g||59 %|
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Calories per serving: 364
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