Sticky beef with cashews











Serves 2 | 10 mins to prepare and 10 mins to cook | 407 calories / serving

A conventional British pud that is ameliorating and heavenly. This basic formula remains consistent with the first flavors, yet in the event that you're searching for a contort, for what reason not swap the sultanas for currants or hacked, dried apricots, substitute lemon get-up-and-go for orange or spread coarse jelly or berry stick over the buttered bread cuts.


Ingredients
  • 1 1/2 tbsp soy sauce
  • 1/4 tsp Chinese five spice
  • 2 sirloin steaks, trimmed of fat and sliced into thin strips
  • 1 1/2 tbsp groundnut oil
  • 1 garlic clove, thinly sliced
  • 2cm (1in) piece fresh ginger, finely chopped
  • pinch chilli flakes
  • 30g (1 1/4oz) unsalted cashew nuts
  • 2 tbsp oyster sauce
  • 1 x 120g pack Tenderstem broccoli
  • 1 lime, 1/2 juiced, 1/2 cut into wedges
  • 2 spring onions, minced
  • rice or noodles, to serve (optional)
Method
  • In a medium bowl, combine the soy sauce and Chinese five spice with a grind of black pepper. Add the beef and turn to coat.
  • Heat 1 tbsp of the oil in a large frying pan or wok (with a lid) over a high heat. Add the beef and stir-fry for 2-3 minutes, or until browned. Remove the beef from the pan and set aside.
  • Heat the remaining oil in the pan or wok. Add the garlic, ginger, chilli flakes and cashews; stir-fry for 1 minute. Add the oyster sauce and 50ml (2fl oz) water. Bring to the boil, add the broccoli, then cover and cook for 3 minutes more.
  • Return the beef to the pan to warm through. Add the lime juice and spring onions. Serve with the lime wedges and some rice or noodles, if you like.

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