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.

Creamy Thai pesto chicken stir-fry

Photography by Ben Dearnley

An exotic Thai pesto mixed with cream, chicken and bright vegies is the genius in this stir-fry.

Cooking Time

30 minutes

Ingredients (serves 4)

• 2 tbs olive oil
• 1 x 250g punnet small cherry tomatoes, halved
• 4 (about 800g) single chicken breast fillets, thinly sliced
• 1 red capsicum, halved, deseeded, thinly sliced
• 2 garlic cloves, crushed
• 1 x 300ml ctn Bulla Cooking Cream
• 60ml (1/4 cup) water
• 80g baby spinach leaves
• 1 x 150g ctn Wattle Valley Chunky Dips Exotic Thai
• Thai basil leaves, to serve
• Steamed rice, to serve

Method

1. Heat half the oil in a wok over high heat until just smoking. Add the tomato and stir-fry for 1-2 minutes or until the tomato just starts to soften. Transfer to a plate. Add half the chicken to the wok and stir-fry for 2-3 minutes or until golden. Transfer to a plate. Repeat with the remaining chicken, reheating the wok between batches.

2. Heat the remaining oil in the wok over high heat. Add the capsicum and garlic, and stir-fry for 2-3 minutes or until the capsicum softens slightly. Add the tomato, chicken, cream, water, spinach and half of the dip, and stir-fry for 1-2 minutes or until the spinach just wilts and the sauce thickens slightly.

3. Add the remaining dip to the wok and gently stir until almost combined. Sprinkle with the basil and serve with steamed rice.

Beef and black bean noodle stir-fry

Photography by Alan Benson

Ten minute cooking and easy-to find ingredients make this stir-fry a winner!

Preparation Time

15 - 20 minutes

Cooking Time

10 minutes

Ingredients (serves 4)

• 1 x 400g pkt hokkien noodles
• 1 tbs olive oil
• 400g beef stir-fry strips
• 1 brown onion, halved, thinly sliced
• 1 garlic clove, crushed
• 1 x 500g pkt Woolworths Fresh Family Vegetable Stir-Fry
• 80ml (1/3 cup) water
• 1 x 300g btl Asia at Home Black Bean Stir Fry Sauce
• 1/3 cup fresh coriander leaves

Method

1. Place the noodles in a heatproof bowl. Cover with boiling water and set aside for 3 minutes or until tender. Drain.

2. Meanwhile, heat 1 teaspoon of oil in a wok over high heat. Add half the beef and stir-fry for 1-2 minutes or until browned. Transfer to a bowl. Repeat with 1 teaspoon of oil and the remaining beef.

3. Heat the remaining oil in the wok over medium-high heat. Add the onion and garlic, and stir-fry for 1 minute or until the onion softens. Add vegetables and stir-fry for 2 minutes. Add 2 tablespoons of water. Cover and cook for 1-2 minutes or until the vegetables are tender crisp.

4. Use a fork to separate the noodles. Add the noodles and black bean sauce to the wok, and toss to coat. Add the remaining water to the sauce bottle and seal. Shake until well combined. Pour into the wok. Add the beef and toss to combine.

5. Divide the stir-fry among serving plates. Top with the coriander to serve.

Notes

Variations

Sweet & sour pork noodle stir-fry: Omit the water and coriander. Replace the hokkien noodles with 1 x 440 pkt Singapore noodles. Replace the beef stir-fry strips with 400g pork stir-fry strips. Replace the black bean sauce with 1 x 360g pkt Masterfoods Sweet & Sour Sauce. Increase the oil to 1 1/2 tbs olive oil. Heat 2 teaspoons of oil in a wok over high heat. Add the onion, garlic, vegetables and 1 red capsicum, halved, deseeded, coarsely chopped, and stir-fry for 2-3 minutes or until the vegetables soften. Transfer to a bowl. Place 1 1/2 tbs cornflour on a plate. Add the pork and toss to coat. Shake off excess. Heat the remaining oil in the wok over high heat. Add the pork and cook for 2-3 minutes or until the pork is cooked through. Add the sauce and toss to coat. Add the noodles, capsicum mixture and 1 x 220g can pineapple pieces in natural juice, drained, and stir-fry for 2-3 minutes or until heated through. Serve. Tofu & vegetable stir-fry with black bean sauce: Omit the noodles and beef. Increase the oil to 1 1/2 tbs olive oil. Place 1 x 350g pkt firm tofu on a chopping board and pat dry with paper towel. Cut into 2cm pieces. Omit step 1. In step 2, heat 1 tablespoon of oil in a wok over high heat. Add the tofu and stir-fry for 3 minutes or until golden. Continue from step 3. Serve with steamed rice. Honey & soy chicken noodle stir-fry: Omit the water and black bean sauce. Replace the beef with 400g chicken thigh fillets, excess fat trimmed, cut into thin strips. Place 2 tsp cornflour, 2 tbs salt-reduced soy sauce, 1 1/2 tbs sweet chilli sauce and 1 tbs honey in a small bowl and stir until well combined. Add the cornflour mixture to the stir-fry in step 4.