Serves 6.

Prep time 25 mins
cook time 1hr 10 mins

Ingredients
3tbsp wok oil
1lb 6oz lean braising steak cut into small chunks

2 celery sticls 2 red peppers cored and chopped into chunks
14 floz hot beef or veg stock from cube
1 tbsp dark soy sauce
3cm fresh ginger grated
1/2 tsp dried red chilli
1tbsp cornflour
2 tbsp water
7oz suger snap peas halved length ways
1/2 bunch spring onion

Heat 2tbsp oil in large frying pan on hob fry beef until lightly browned. Transfer to casserole dish
Add remaining oil fry celery peppers until beginning to soften add to meat

Pour over stock add soy sauce ginger and chillies stir gently cover with foil place on low rack.

Set temperature 200c (392f) and cook for 50 mins or until beef is tender. Blend cornflour with water. Stir into beef add snap peas and spring onion. cover cook for a further 10 mins serve with Thai rice.

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