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.
- 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
- Combine all sauce ingredients together in a bowl or small jug and set aside.
- 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.
- Add the carrot, beans, broccoli and red onion to the beef and stir-fry for 5-10 minutes until the vegetables are just cooked.
- 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.
- 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.