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Chilli beef and cashew nuts with egg noodles
Chilli beef and cashew nuts with egg noodles
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Whip up a quick and nutritious beef stir-fry with soy sauce, egg noodles, cashews, and fresh veggies for a satisfying meal.
Ingredients:
  • 2 250g beef steaks (like sirloin, rump or scotch fillet)
  • 51.60 gm black bean sauce
  • 2 tsp sambal oelek (chilli paste)
  • Peanut oil, for cooking
  • 1 bunch baby bok choy, quartered, washed
  • 250g dried egg noodles
  • 1/2 red capsicum, deseeded, sliced
  • 4 green shallots, thinly sliced
  • 130g (1 cup) roasted cashew nuts
  • 42.00 gm soy sauce
Instructions:
  • In a medium bowl, combine beef with black bean sauce and sambal oelek, ensuring the meat is well coated. Marinate in the fridge for at least 30 minutes.
  • Preheat your oven to a toasty 180°C.
  • In a heavy-based frying pan over high heat, heat 2 tablespoons of peanut oil. Sear the beef steaks for 1 minute on each side to seal. Transfer the steaks to a lined baking tray and bake in a preheated oven for 10 minutes until cooked to your preferred level of doneness. Let the steaks rest, covered loosely with foil, for at least 10 minutes. Slice the beef thinly across the grain into strips.
  • While waiting, boil a large saucepan of water. Gently place the bok choy in the boiling water and blanch for 1 minute until vibrant green. Using a slotted spoon, carefully remove the bok choy and set aside. Bring the water back to a boil, then add the noodles. Cook the noodles for 2-3 minutes over medium heat until tender. Drain the noodles.
  • Preheat a wok or large frying pan over high heat. Add 1 tablespoon of peanut oil, swirling to coat. Stir-fry red capsicum, green shallots, and blanched bok choy for 2-3 minutes. Toss in beef, noodles, cashews, and soy sauce. Stir until combined and heated through. Serve promptly.

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