MLA Australian Beef and Snap Peas with Cashews
- Prep time 20Min
- Cook time 5Min
- Technique Stir Fry
- Meat Beef
- Cut Striploin
- Serves 6
Australian free range beef is delicious when served with snap peas and cashews. This recipe is easy and delicious.
Ingredients
- 1–1 ½ pounds Australian beef strip loin, rib eye or tenderloin
- 1 tablespoon soy sauce
- 1 teaspoon corn starch
- 1 tablespoon vegetable or canola oil
- 1 clove garlic, crushed
- 2-inch piece fresh ginger, peeled and cut into thin slices
- ½ cup raw cashews
- 2 green onions, cut diagonally into 2-inch pieces
- 1 ½ cups snap peas
- 2 tablespoons honey, softened
- 2 tablespoons rice wine (Mirin) or sherry
Method
-
Thinly slice steak and place in a bowl. Add soy sauce and corn starch and mix to coat beef.
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Heat a stir fry pan or wok over high heat, add oil and swirl to coat sides. Add garlic, ginger, and cashews and stir-fry for 1 minute or until cashews are golden.
-
Add beef and stir-fry until rare, about 1–2 minutes.
-
Add onions and snap peas, stir-fry 2 minutes or until peas are tender-crisp.
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Combine honey and rice wine, then add to pan. Stir quickly just to coat and spoon straight away into bowls or over rice.
-
Enjoy with a glass of sake or Pinot.
To Serve (optional): Serve with steamed rice.
