Recipe
Stir-fried beef with Asian greens and cashews
This healthy beef stir-fry is a quick and easy mid-week meal.
- Serves 4
- Prep Time 20 mins
- Cooking Time 15mins
Ingredients
- Serves 4
Method
- Prepare fresh hokkien noodles according to manufacturers instructions.
- To marinate beef, whisk soy sauces, satay paste, sesame oil and flour together in a large bowl. Add beef and toss well to coat. Marinate for 25 minutes before cooking. Drain beef well and keep drained marinade. Heat 2 tablespoons peanut oil in a large wok over high heat. Add beef and stir-fry for 3 minutes until browned and just cooked. Set aside.
- Heat remaining 2 tbs oil in large wok over high heat, add onion, garlic, ginger and mushrooms. Cook for 5 minutes or until onions and mushrooms have softened. Add reserved marinade and Chinese rice wine with Asian greens and baby corn. Stir-fry for 2 minutes or until Asian greens have wilted and corn is just cooked. Add beef and any beef juices with noodles and stir-fry for a further 2 minutes until noodles have warmed through.
- Divide Stir-fry among plates and scatter with roasted cashews. Serve with sliced chilli.
Tips
- Chinese rice wine (shaoxing) is available from the Asian isle in supermarkets. Substitute with beef stock our water.
- Rump steak is a great all rounder and is perfect for a variety of cooking methods. Other good cuts to use for stir fry are beef blade, sirloin or scotch fillet or lamb leg steaks and backstrap/eye of loin.
- Make sure stir-fry strips are cut in even lengths and thickness, oil the meat before putting it in the pan and cook in batches to prevent it stewing.
- Make your own sauces rather than buying pre-made options, that way you know what is in it and there are many flavour variations.