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Iain Hewitson

Spiced Beef with Cashews


Serves 4

Ingredients

  • Vegetable oil
  • 2 tbsp soy sauce
  • 1 tbsp asian fish sauce
  • Freshly ground pepper
  • 1 tbsp shaved palm sugar (or soft brown sugar)
  • 2 tbsp fresh lime juice
  • ½ kg porterhouse or fillet steak, trimmed of all fat & sinew & sliced
  • 4 baby carrots, peeled & sliced
  • 2 spring (green) onions, chopped
  • 3 chillies, sliced
  • ½-¾ cup chicken stock
  • ½ cup roasted cashews
  • 6-8 snowpeas, shredded
  • Steamed rice

Method

  1. Whisk up 2 tbsp vegie oil, soy, fish sauce, a decent amount of ground pepper, sugar and lime juice in a large bowl.
  2. Add the beef, a piece at a time, toss well and set aside for 15 mins.
  3. Then drain the beef in a sieve, retaining the marinade.
  4. Heat a little oil in a wok (or large non-stick pan) and sear the beef in 2-3 lots, heating the wok between each addition. Set the beef aside.
  5. Wipe out the wok, add a little more oil if needed and briefly stirfry the carrots, spring onions and chillies.
  6. Then add a little of the drained marinade with the stock and cook down a bit.
  7. Return the beef in one layer, with any cooking juices, the cashews and snowpeas. Briefly toss until the snowpeas are crisp-tender, adding a little more marinade if too dry. Taste for seasoning.
  8. Serve on a bed of steamed rice with steamed bok choy on the side, if you like.
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