Stir-fried beef with Asian greens and cashews
- 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.
- 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.
- Meat Standards Australia (MSA) – MSA is a quality grading system designed to help you select tender, tasty and juicy beef and lamb every time. For cuts to be graded MSA, certain standards must be maintained from paddock to plate. MSA grades each cut for a number of suitable cooking methods to ensure the best eating experience. To find MSA beef or lamb look for the symbol at your butcher or supermarket.
- 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.