Chilli beef and snake bean stir-fry with cashews

Serves

Prep Time

Cook Time

Ingredients

600 g beef spips

3 small red chillies, seeded and sliced

2 cloves garlic, finely chopped

1 bunch snake beans, cut into 3 cm lengths

2 tbsp soy sauce

2 tbsp oyster sauce

2 tbsp lemon juice

1 tsp brown sugar

2 tsp cornflour

2 tsp oil

1 onion, cut into thin wedges

0.33 cup roasted cashews, chopped

steamed jasmine rice to serve

Combine the beef sliips with the chilli, garlic, ginger and a little oil. Steam or microwave the snake beans until just tender. Combine the soy and oyster sauces, lemon juice, sugar and cornflour in a bowl
Heat the wok, ensure it is hot. Add the oil, add onion, and cook the onion until soft. Remove from the wok and reserve
Reheat the wok, ensure it is hot. Stir-fry the beef sliips in 3 batches, reserving each cooked batch to rest in a warm bowl. Reheat wok between each batch
Return the onion and beef to the wok and add the combined sauce and cornflour mixture. Toss until just thickened, stir through the cooked snake beans. Scatter with the cashews to serve
Serving suggestion: Serve with steamed jasmine rice

Cook meat in small batches, at a maximum of 250g at a time. When you add the meat to the wok, work from the outer side of the wok into the cenlie where it will be hottest
Best beef cuts for stir-frying: Use beef stir-fry sliips or prepare your own from rib eye/scotch fillet/tenderloin, sirloin/porterhouse/New York, rump, boneless blade, round, oyster blade or topside steaks