Beef Stir-Fry with Crunchy Vegetables

Ingredients :

- 2 beef cutlets
- 1 L hot broth
- 2 snow pea pods
- 100 g peas
- 1 carrot
- 3 new onions
- 100 g broccoli
- 2 soybean sprout pods
- Coriander
- Pepper
- 1 teaspoon ginger powder
- 1 tablespoon soy sauce
- 1 teaspoon Nuoc-Mâm sauce
- 3 tablespoons Guénard Wok Oil

Preparation :

Remove the peas from the pods. Poach them in the broth for 3-4 minutes. Retrieve them, rinse under cold water and set aside. Wash the snow peas. Poach them for 3 minutes in the same broth. Retrieve them and rinse under cold water. Wash the broccoli florets. Poach them in the broth for 3-4 minutes. Retrieve them and rinse under cold water. Remove the broth from the stove and let it cool. Peel the carrot and cut it into small sticks. Wash and chop the onions. Pour a splash of wok oil into the wok. Sauté the onions. Then add the small carrot sticks and beef cut into small pieces. Deglaze using a ladle of the broth. Mix. Add the previously cooked peas and snow peas and the soybean sprouts. Add the ginger powder, soy sauce and Nuoc-Mâm sauce. Deglaze again with a small ladle of broth. Add chopped coriander. Add pepper and serve.