|400 g||beef — steak|
|fresh chillies — 573|
|1||red onion — halved, sliced|
|200 g||green beans — trimmed|
|1||red pepper — or yellow pepper, sliced|
|250 g||mushrooms — sliced|
|100 ml||cashew nuts — pr peanuts, chopped|
|stock — vegetable|
|fresh coriander — to serve|
|rice — jasmine, cooked, to serve|
Heat a griddle pan over high heat. Brush the steak with a little oil and grill for a few minutes a side until done to your preference. Season, then cover with foil and set aside to rest.
Heat a little more oil in a pan and add the onion. Sauté for 1 minute. Add the remaining vegetables and the nuts. Add some stock and sauté for 3-5 minutes, adding more stock as necessary. Remove the pan from the heat and add the coriander.
Cut the steak into strips and toss into the vegetables. Serve on a bed of rice.