Beef and cashew stir-fry


Ingredients 14
Servings 4
Time

Ingredients

  • 30
    ml
    sunflower oil
  • 500
    g
    beef topside or rump, cut into thin strips
  • 2
    leeks, halved and thinly sliced lengthways
  • 4
    carrots, cut into julienne strips
  • 8
    white mushrooms, thickly sliced
  • 60
    ml
    soy sauce
  • 30
    ml
    medium cream sherry
  • 10
    ml
    sugar
  • 30
    ml
    sesame oil
  • milled black pepper
  • 230
    g
    water chestnuts, thinly sliced
  • 30
    ml
    slivered fresh ginger
  • salt to taste
  • 125
    ml
    roasted cashews or peanuts
 

Method

 
Heat oil in a wok or large frying pan until hot but not smoking. Stir-fry beef, in batches, over high heat for 2 to 3 minutes. Remove and set aside. Stir-fry leeks, then add carrots, then mushrooms. Mix soy sauce, sherry, sugar, oil and pepper. Add to wok with water chestnuts, ginger and beef, and stir-fry for a further 5 minutes. Add salt and nuts, heat through and serve on boiled Chinese noodles.
 

Read more on: beef  |  shallow-fry
 

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