Mushroom, Beef & Cashew Stir-fry

  • Serves: 4
  • Cooks In: 20 minutes
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Ingredients

2 tbs salt reduced soy
1 tbs sweet chilli sauce
400g cup mushrooms, thickly sliced
1/2 cup roasted unsalted cashew nuts
2 tbs peanut oil
400g beef fillet or rump, trimmed, thinly sliced across the grain
1 medium red onion, halved, thinly sliced
2 garlic cloves, crushed
1 bunch choy sum, leaves separated & chopped, stems chopped
1 red capsicum, quartered, seeds removed, thinly sliced
Steamed Basmati rice, to serve

Method

1

Combine the soy and chilli sauce in a large bowl. Add mushrooms and stir to coat. Cover and set aside 15 minutes to absorb marinade if time permits.

2

Place cashews into wok and heat over high heat, tossing cashews until warmed through. Remove cashews to a plate. Add 2 tsp oil and swirl to coat wok. Add half the beef and stir-fry 1 minute until sealed, remove to a plate, repeat with oil and remaining beef.

3

Add remaining oil to the hot wok with onion and garlic and stir-fry 1-2 minutes until softened. Add the mushrooms and marinade in the bowl and stir-fry 3 minutes until mushrooms are almost tender. Add choy sum stems, stir-fry a further 1 minute.

4

Add the capsicum and return the beef and any juices, stir-fry 1-2 minutes until beef is warmed through. Shred the choy sum leaves, add to the wok with cashews and stir-fry to combine. Remove from the heat and serve with steamed Basmati rice.

Ingredients

 2 tbs salt reduced soy
 1 tbs sweet chilli sauce
 400g cup mushrooms, thickly sliced
 1/2 cup roasted unsalted cashew nuts
 2 tbs peanut oil
 400g beef fillet or rump, trimmed, thinly sliced across the grain
 1 medium red onion, halved, thinly sliced
 2 garlic cloves, crushed
 1 bunch choy sum, leaves separated & chopped, stems chopped
 1 red capsicum, quartered, seeds removed, thinly sliced
 Steamed Basmati rice, to serve

Directions

1

Combine the soy and chilli sauce in a large bowl. Add mushrooms and stir to coat. Cover and set aside 15 minutes to absorb marinade if time permits.

2

Place cashews into wok and heat over high heat, tossing cashews until warmed through. Remove cashews to a plate. Add 2 tsp oil and swirl to coat wok. Add half the beef and stir-fry 1 minute until sealed, remove to a plate, repeat with oil and remaining beef.

3

Add remaining oil to the hot wok with onion and garlic and stir-fry 1-2 minutes until softened. Add the mushrooms and marinade in the bowl and stir-fry 3 minutes until mushrooms are almost tender. Add choy sum stems, stir-fry a further 1 minute.

4

Add the capsicum and return the beef and any juices, stir-fry 1-2 minutes until beef is warmed through. Shred the choy sum leaves, add to the wok with cashews and stir-fry to combine. Remove from the heat and serve with steamed Basmati rice.

Mushroom, Beef & Cashew Stir-fry

Tags:

 Asian, Beef, Dinner, Quick n Easy

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