• 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


  • 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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