Chilli Beef with Snake Bean and Cashew
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CHILLI BEEF WITH SNAKE BEAN AND CASHEW
Stir-fry beef with oyster sauce.
Preparation Time: 15 minutes
Cooking Time: 10 minutes
600g lean beef strips
1 bunch snake beans, trimmed and cut into 3cm lengths
2 tbsp soy sauce
2 tbsp oyster sauce
1 tsp brown sugar
2 tsp cornflour
2 tbsp peanut oil
1 onion, sliced into wedges
3 red chillies, seeded and sliced
2 clove garlic, chopped
3 tsp grated fresh ginger
1/3 cup cashews, toasted and chopped
Steamed jasmine rice to serve
- Steam or microwave the snake beans until just tender. Combine the soy and oyster sauces, lemon juice, sugar and cornflour in a bowl.
- Heat a wok or large fry pan. Add half the oil and cook the onion until soft and golden. Remove from the pan and reserve.
- Combine the beef with the chilli, garlic, ginger and remaining oil and brown in batches in the wok, setting the meat aside after browning.
- Return the onion and beef to the wok or pan and add the combined sauces and cornflour mixture. Toss until thickened and stir through the cooked snake beans.
Scatter with the cashews and serve on a bed of steamed jasmine rice.