Sticky beef stir-fry with broccoli, spring onion and cashew nuts

Recipe from: 13 August 2015
recipe, stir-fry, beef

Ingredients 11
Servings 1
Minutes 00:30


Serving Change
  • 30
  • 400
    beef, such as sirloin, cut in strips
  • 2
    garlic, sliced
  • 1
    red chilli, chopped (optional)
  • 1
    thumb-sized piece of fresh ginger, finely julienned
  • 50
    unsalted cashew nuts, roughly chopped
  • 45
    sweet chilli sauce
  • 15
    tomato sauce
  • 45
    soya sauce
  • 1
    bunch of spring onions, cut at an angle
  • 200


Heat the oil in a wok or a large pan on high heat. Fry the beef strips quickly in two to three batches until golden brown on all sides (if you put too many pieces in the pan in one go, the meat will steam and not fry).

Remove all the meat from the pan and set aside.Fry the garlic, chilli, ginger, cashew nuts, tomato sauce, soya sauce and add 100ml water. Heat till boiling point then lower to a simmer for about 2 minutes before adding the beef strips. Heat all the way through and serve with fried rice.

To make fried rice

Fry a chopped onion in a bit of heated oil in a wok. Add a handful of frozen peas, followed by cooked rice. Make a hollow in the centre and pour in two beaten eggs. Stir-fry the eggs until cooked then stir through the rice.

Stir some soya sauce and sesame seeds through the rice and season to taste. Garnish with fresh coriander and serve with beef stir-fry.

Wine suggestion:
The strong Asian flavours work with something lighter such as a fruity rosé, or even beer.

Words and image: Home magazine

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