Ingredients: fresh peas (200g), corn kernels (100g), beef (200g), cilantro (two), rice (3 bowls), cooking oil (2 tablespoons), seasonings: oyster sauce (one tablespoon), thirteen spices (a little), corn starch (2 teaspoons), salt (1 teaspoon), chicken broth mix (1 teaspoon), soy sauce (a little), sesame oil (1 teaspoon), hanakashi chili sauce (1 tsp)

How to make it

Shred the beef, add the cornstarch, oyster sauce, thirteen spices, soy sauce, and sesame oil in turn, mix well, and marinate for about 15 minutes, set aside; chop the cilantro.

Place the peas in a small saucepan and cook for about 5 minutes.

Place a pan on the induction cooker, add the cooking oil, and when it is slightly hot, add the shredded beef from recipe 1, and the peas and corn kernels from recipe 2, and stir-fry until the beef is browned, then add the salt, chicken broth, and cilantro