Beef cashew stirfry

Beef, Cashew & Basil Stir-Fry


400g beef fillet, thinly sliced
2 red onions, cut into wedges
2 cloves garlic, thinly sliced
4cm piece ginger, peeled, cut into matchsticks
1 long fresh red chilli, thinly slcied
1 stalk lemongrass, white part only, thinly sliced
1 tspn Chinese five spice
1 tblspn peanut oil
1 tspn sesame oil
1/2 cup oyster sauce
1/4 cup chicken stock
1 bunch baby choy sum, trimmed
1 cup roasted unsalted cashew nuts
1 bunch Thai basil, leaves picked
Steamed jasmine rice, to serve

Serves: 4
Preparation time: 25 minutes


Combine the beef, onion, garlic, ginger, chilli, lemongrass and five-spice in a large bowl.

Heat one quarter of the peanut oil in a wok over high heat until just smoking. Add one quarter of the beef mixture and stir-fry for 2 minutes or until the beef is browned. Transfer to a bowl. Repeat in 3 more batches with remaining beef mixture and oil, reheating wok between batches.

Heat the sesame oil in the wok. Add the beef mixture, oyster sauce, chicken stock and choy sum and stir-fry for 1-2 minutes or until heated through and the choy sum just wilts. Remove wok from heat. Add the cashew nuts and half the Thai basil and toss to combine.

Spoon stir-fry among serving bowls. Sprinkle with remaining basil and serve immediately with steamed rice.

Contributor: Cam