Tuesday, February 7, 2012

Chilli beef and cashew nut stir-fry


Chilli beef and cashew nut stir-fry

Photography by Mark O'Meara

Thai chilli jam stir-fry paste adds a burst of flavour to this quick and easy stir-fry.

Ingredients (serves 4)

  • 200g packet dried rice-stick noodles
  • 2 1/2 tablespoons vegetable oil
  • 500g eye fillet steak, trimmed, thinly sliced
  • 1 red onion, cut into thin wedges
  • 1 bunch asparagus, trimmed, cut into thirds
  • 150g sugar snap peas, trimmed
  • 2/3 cup (190g jar) Thai chilli jam stir-fry paste
  • 1/2 cup salted cashew nuts
  • 1/2 cup coriander leaves

Method

  1. Place noodles in a large, heatproof bowl. Cover with boiling water. Stand for 3 to 5 minutes or until tender. Drain.

  2. Meanwhile, heat a wok over high heat until hot. Add 2 teaspoons oil. Swirl to coat. Add a quarter of the beef. Stir-fry for 30 seconds or until seared. Transfer to a plate. Repeat, in 3 batches, with oil and remaining beef.

  3. Add remaining 2 teaspoons oil to wok. Swirl to coat. Add onion and stir-fry for 1 minute or until onion is soft. Add asparagus and sugar snap peas. Stir-fry for 30 seconds. Add 1 tablespoon water. Cover and cook for 20 seconds.

  4. Remove cover and return beef and juices to wok. Add stir-fry paste and stir-fry for 1 minute. Stir in cashew nuts.

  5. Arrange noodles in bowls. Spoon over stir-fry. Sprinkle with coriander. Serve.

Notes

  • Thai chilli jam stir-fry paste is a thick, sweet, spicy sauce and is also great in casseroles. You could also try adding a dollop to soups or dips, for a burst of flavour.

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