Steak and cashew stir-fry

Ingredients 14
Servings 4


  • 125
    olive oil
  • 250
    steak, cut into strips
  • 5
    garlic cloves, crushed
  • salt to taste
  • 4
    young leeks, trimmed, washed and sliced
  • 1
    thick slice red cabbage, shredded
  • 10
  • 5
    ginger paste
  • 2
    chilli paste
  • 1
    medium butternut, peeled, seeded and sliced
  • 6
    medium patty pans, washed and sliced
  • 8
    medium mushrooms, wiped and sliced
  • 100
    cashew nuts
  • 125


1. Heat half the olive oil in a wok or frying pan until hot but not smoking. 2. Add steak, garlic and salt to oil and stir-fry for a few minutes. Remove from pan and set aside. 3. Heat remaining oil. Add leeks to pan and stir-fry for a few minutes, then add cabbage. Stir-fry for 1 to 2 minutes, then cover and cook for 5 minutes or until vegetables have softened. 4. Stir in sugar, ginger paste, chilli paste, butternut and patty pans. Cook for 2 to 3 minutes, stirring constantly. 5. Add mushrooms and cashews, sprinkle with salt and scatter mangetout on top. Cook for 2 to 3 minutes longer. Serve with freshly cooked pasta, Chinese noodles or rice.

Read more on: beef  |  shallow-fry

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