Beef and cashew stir-fry

Name: Beef and cashew stir-fry
Yield: 4 servings
Cuisine: Asian
Ingredients: 30.00 ml sunflower oil; 500.00 g beef topside or rump, strips; 2.00 leeks halved and thinly sliced lengthways; 4.00 carrots julienned; 8.00 mushrooms sliced; 60.00 ml soy sauce; 30.00 ml sherry medium cream; 10.00 ml sugar; 30.00 ml sesame oil; freshly ground black pepper; 230.00 g water chestnuts thinly sliced; 30.00 ml fresh ginger sliced; salt to taste; 125.00 ml cashew nuts or peanuts

4 servings

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Beef

By Food24 November 03 2009

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Ingredients (14)

30.00 ml	sunflower oil
500.00 g	beef — topside or rump, strips
2.00	leeks — halved and thinly sliced lengthways
4.00	carrots — julienned
8.00	mushrooms — sliced
60.00 ml	soy sauce
30.00 ml	sherry — medium cream
10.00 ml	sugar
30.00 ml	sesame oil
	freshly ground black pepper
230.00 g	water chestnuts — thinly sliced
30.00 ml	fresh ginger — sliced
	salt — to taste
125.00 ml	cashew nuts — or peanuts

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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.