Beef and snow peas to the sichuan pepper

3_06121 beef and SNOW PEAS to the SICHUAN PEPPER INGREDIENTS for 4 PEOPLE 500 g of fillet of beef, 2 tablespoons white pepper peppercorns, 1 teaspoon Sichuan Pepper in grains, 1 teaspoon fleur de sel, 4 tablespoons Sherry, 3 tablespoons soy sauce, 2 cloves of garlic, sunflower oil, 6 spring onions, 200 g sugar snap peas, 8 cl lemon juice. Pour into a bowl the soy sauce, the Sherry spoons and a tablespoon of oil. Add meat, stir gently, cover with foil and place in the refrigerator to soak overnight. The next day, the roasted pepper grni in a pan with non-stick coating for about 3 minutes. Chop coarsely and mix with the salt. Remove the meat from the refrigerator and drain thoroughly from the liquid of maceration. cut into slices not too thick. Clean the spring onions and cut them into thin slices. Peel and mince the garlic. In a pan with a few tablespoons of sunflower oil, frying the meat with garlic 3 green onions. Add the sugar snap peas, previously washed and checked at the ends, half of the mixture of pepper and chopped salt and lemon juice. Stir and cook 3-4 minutes. When cooked, place the meat with sugar snap peas in individual plates, sprinkle with the remaining salt and pepper and, if desired, accompanied with basmati rice.