Chilli Beef & Green Bean Stir Fry Recipe

How to Make Chilli Beef & Green Bean Stir Fry with Cashews

Method:

Combine the beef strips with the chilli, garlic, ginger and a little oil. Steam or microwave the green beans until just tender. Combine the soy and oyster sauces, lemon juice, sugar and cornflour in a bowl.
Heat the wok and ensure it is hot. Add the olive oil, then onion, cooking until soft. Remove from the wok and reserve.
Reheat the wok, ensuring it is hot. Stir fry the beef strips in 3 batches, reserving each cooked batch to rest in a warm bowl. Reheat wok between each batch.
Return the onion and beef to the wok and add the combined sauce and cornflour mixture. Toss until just thickened, stir through the cooked green beans. Scatter with the cashews and serve with steamed jasmine rice.

Tip:

Cook meat in small batches, at a maximum of 250g at a time. When you add the meat to the wok, work from the outer side of the wok into the centre where it will be hottest.

Serves:
4

Ingredients

600g beef BBQ blade steak, cut into strips
3 small red chillies, seeded and sliced
2 cloves garlic, finely chopped
1 tbsp fresh ginger, grated
1 bunch green beans, cut into 3cm lengths
2 tbsp Asia Specialities Soy Sauce
2 tbsp oyster sauce
2 tbsp Westcliff Lemon Juice
1 tsp Merryfield Brown Sugar
2 tsp White Mill Cornflour
2 tsp Remano olive oil
1 onion, cut into thin wedges
1 cup cashews, chopped
Imperial Grain Jasmine Rice, steamed to serve

to the top