Saucy Beef and Cashew Stir-Fry

    This saucy beef and cashew stir-fry doesn't require any pre-made pastes or sauces, but is still extremely easy and quick to throw together. 

    We love how the asian flavours elevate a simple beef cut to new heights, but the sauce and veges would be just as delicious mixed with chicken or pork. 


    Stir-fry Sauce

    • 1 tbsp brown sugar
    • 5 tsp soy sauce
    • 1 tbsp rice wine vinegar
    • 2 tsp sesame oil
    • 2 tsp garlic, crushed
    • 1 tsp ginger, minced
    • 1/2 tsp chili paste
    • 1 tbsp cornstarch (or tapioca flour)
    • 1/2 c beef stock

    Stir-fry Meat and Vegetables

    • 1 tbsp olive oil
    • 500g beef rump, cut in to strips
    • 1 large carrot, shredded
    • 1 c green beans, sliced
    • 1 1/2 c broccoli, cut in to florets 
    • 1 small red onion, sliced
    • 3/4 c cashews
    • Cashews and coriander for garnish



    1. Combine all sauce ingredients together in a bowl or small jug and set aside. 
    2. Add the olive oil to a large wok or frying pan, add the beef strips and cook quickly over a medium-hot heat, until nearly cooked. Make sure you cook the beef at a high enough heat that it doesn't start to stew in the pan.
    3. Add the carrot, beans, broccoli and red onion to the beef and stir-fry for 5-10 minutes until the vegetables are just cooked. 
    4. Reduce the heat to medium, add the stir-fry sauce and cashews, and cook, stirring frequently for another 2-5 minutes until the beef and vegetables are well coated in the sauce. 
    5. Remove from the heat, and serve the stir-fry scattered with extra cashews and/or coriander, with your choice of cooked noodles or rice. 


    • This sauce is great with any combination of stir-fry vegetables or meat - try capsicum, zucchini, cauliflower or even baby corn, and switch the beef out for diced chicken or pork.
    •  We love to mix this stir-fry in to freshly cooked, thin egg noodles, or serve it over Japanese brown rice. 

    beef noodle stirfry