A quick and flavorful stir-fry with tender fillet steak, crunchy cashews, and a tangy sauce. Perfect for a speedy dinner!
Ingredients
- 1 tablespoon sesame oil
- 400g fillet steak, thinly sliced
- 60g cashew nuts
- 1 red onion, diced
- 1/2 courgette grated
- 1/2 red pepper sliced
- 3 cloves garlic, minced
- 1 inch ginger, grated
- 1 head broccoli, cut into small florets
- 2 tablespoons soya, chilli, oyster sauce & rice wine vinegar.
- 1 red chili, thinly sliced
- 1 small bunch coriander, roughly chopped
- Juice of 1 lime
- 1 bunch mangetout, shredded
- 4 pieces baby corn, sliced
Method
- Chop all your vegetables, slice the beef, and shred the mangetout. Toast the cashew nuts in the oven at 140°C for 15 minutes.
- Heat your wok to a high heat. Add sesame oil and flash fry the beef until browned, about 2-3 minutes. Remove the beef from the wok and set aside.
- Add more oil to the wok if needed, then toss in the diced onion, garlic, chili, grated ginger, and sliced baby corn. Pour boiling water over the broccoli in a bowl and let it sit for 5 minutes. After 5 minutes, strain the broccoli.
- Add the broccoli, shredded mangetout, and your sauces to the wok. Stir in the cornflour and lime juice.
- Cover with a lid and cook for about 2 minutes until the broccoli is tender.
- Stir the cooked beef back into the wok, toss everything together, and cook for another minute.
- Serve the stir-fry over rice, and scatter sliced red chili and chopped coriander on top.
