INGREDIENTS 500g Beef tenderloin cut into 2cm cubes
2 large carrots diced
3 onions sliced into cresents
1 cup fresh green peas
1 cup of tomato sauce
30g of Lycium berries
3.5 cups of water.
Sprinkle cubed beef with salt & pepper, heat butter in the wok, add beef and stir fry until brown.
Add the onions and stir fry for another 2 minutes.
Add tomato sauce and berries and simmer for two hours.
Just before serving add carrots, peas and a little more pepper.