Beef and Cashew stir-fry

Beef and Cashew stirfy

Here’s a great stir fry from Donna Hay. Full of flavour and super quick and easy!

  • 2 teaspoons peanut oil
  • ½ cup (75g) cashews
  • 2 x 350g rump steaks, trimmed and thinly sliced
  • 2 cloves garlic, crushed
  • 1-2 large red chillies, sliced
  • 4 spring onions, sliced
  • 200g sugar snap peas or mange tout, trimmed
  • ¼ cup (60ml) hoisin sauce
  • ½ cup (125ml) chicken stock

– Heat half the oil in a wok or frying pan over high heat.

–  Add the cashews and cook for 1 minute or until toasted. Remove the cashews from the wok.

– Heat the remaining oil and cook the beef, in batches, for 2–3 minutes or until browned.

– Add garlic, chilli and spring onion and cook for 1 minute or until fragrant. Add the cashews, sugar snap peas, hoisin and stock and cook for a further 2–3 minutes or until sugar snap peas are tender.

– Serve with steamed jasmine rice or noodles.

Serves 4.

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