Heat 1 tbs EVOO in a large deep frying pan over medium-high heat. Add the beef strips and cook, stirring occasionally, for 3 mins or until browned all over. Transfer to a heatproof bowl.
Heat the remaining EVOO in the same pan over medium-high heat. Cook all the veg aside from the snow peas for 3 mins or until starting to slightly soften.
Add snow peas and Teriyaki Marinade. Stir to combine then add the beef back in.
Cook, stirring, for 3 mins until heated through.
Serve topped with rice and optional garnishes.
The perfect winter treat. Start this on a cold, sunny afternoon, and have it ready in time for a lovely evening by the fire with a glass of your favourite vino. This pie uses Peter Bouchier’s grass-fed brisket cut and beef stock, as well as a rich Irish stout and caramelised onions. Brisket is a delicious, albeit slightly tougher, cut of beef, so low and slow on the heat is the way to go. Easy to make, with complex flavours that will leave your guests wanting more!
Pick up some of our veal today and make this delicious osso bucco recipe. The perfect comfort dish.