
Ingredients
- 500gm rump steak
- 90gm unsalted roasted cashews
- 8 spring onions
- 3 cloves garlic
- 2.5cm piece green ginger
- 3 tblspn oil
- 2 tblspns cornflour
- 1 cup water
- 4 tspns satay sauce
- 2 tspns sesame oil
- 2 tblspns soy sauce
- Handful snowpeas
- Baby bok choy
- Half red capsicum
- Half yellow capsicum
- 1 medium carrot
Method
- Remove any excess fat from meat and slice thinly. Heat 1 tblspn oil in wok add half the meat and stir fry until brown, remove from wok and brown remaining meat. Remove from wok.
- Chop spring onions into 2.5cm lengths, peel ginger and chop finely, crush garlic. thinly slice carrot and capsicum into strips, slice snowpeas and baby bok choy in half.
- To make sauce, combine cornflour, water, satay sauce, sesame oil and soy sauce
- Heat 1 tblspn oil in wok and stirfry carrot, capsicum, bok choy and snowpeas for 2 minutes. Add garlic, ginger, cashews and spring onions and stirfry for 1 minute.
- Return meat to wok with vegetables and toss well. Add sauce and stir until boiling and well combined.
Product used in recipe
- LEE KUM KEE - LKK SESAME OIL 207ML