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Chilli beef and cashew nut stir-fry
Chilli beef and cashew nut stir-fry
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Prep Time:
5 minutes
Cook Time:
8 minutes
Total Time:
13 minutes
Spice up your stir-fry with zesty Thai chilli jam paste for a burst of flavor.
Ingredients:
  • 200g packet dried rice-stick noodles
  • 46.00 gm vegetable oil
  • 500g eye fillet steak, trimmed, thinly sliced
  • 1 red onion, cut into thin wedges
  • 1 bunch asparagus, trimmed, cut into thirds
  • 150g sugar snap peas, trimmed
  • 217.80 gm (190g jar) Thai chilli jam stir-fry paste
  • 125.00 ml salted cashew nuts
  • 125.00 ml coriander leaves
Instructions:
  • In a spacious heatproof bowl, submerge the noodles in boiling water. Allow them to sit for 3 to 5 minutes until tender, then drain them.
  • Heat a wok over high heat until hot. Add 2 teaspoons of oil and swirl to coat. Cook a quarter of the beef for 30 seconds, searing it. Transfer to a plate. Repeat with the remaining beef in 3 batches.
  • Pour in the remaining 2 teaspoons of oil into the wok, swirling gently to ensure everything is coated. Toss in the onion and stir-fry for 1 minute until it softens. Introduce the asparagus and sugar snap peas to the mix, stirring for 30 seconds. Pour in 1 tablespoon of water, cover, and let it cook for 20 seconds.
  • Uncover the wok and add the beef and its juices back in. Stir in the stir-fry paste and cook for 1 minute. Then, mix in the cashew nuts.
  • Place the noodles in bowls, generously top with the flavorful stir-fry, and finish off with a sprinkle of fresh coriander before serving.

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