Sticky Beef & Cashew Stir Fry with Rice Noodles
- Prep time: 20 minutes
- Calories: 410
- 300 Grams of Porterhouse Steak (Thick-Cut)
- 1 Bunch of Broccolini
- 2 Spring Onion
- 2 Tablespoons of Oyster Sauce
- 1 Tablespoons of Soy Sauce (GF)
- 1 Ginger
- 1 Garlic Clove
- 1 Lime
- 0.25 Cups of Cashew Unsalted Roasted
- 0.5 Teaspoons of Chinese Five-Spice
- 100 Grams of Rice Vermicelli Noodles
- 120 Grams of Snow Peas
Prepare Beef:Pat dry beef with paper towel. Cut into 1½ cm thick, stir fry strips. In a bowl, combine soy sauce and five spice with some ground black pepper, add beef and turn to coat.
Prepare Ingredients:Wash the fresh produce. Cut spring onions into 6 cm lengths, mince garlic and ginger. Trim ends of broccolini and cut into thirds. Trim ends and de-string snow peas and cut in half. Cut lime in half. (Note: we added some snow peas to this recipe, following a customer suggestion - that's why the snow peas are not pictured).
Cook Rice Noodles:Bring about 1½-2 litres water to a boil in a kettle. Place vermicelli in a large bowl and pour over boiling water, making sure to submerge the noodles in hot water. Cover and soak until tender, about 5 to 6 minutes, then drain.
Cook Meat:Meanwhile, heat oil in a large pan over a high heat. Add beef and stir fry for 2-3 minutes, or until browned. (Cook in batches if neccesary, to prevent beef stewing and toughening up). Remove beef from the pan and set aside.
Add Vegetables:In the same pan, heat a little more oil. Add ginger, garlic, cashews and spring onions; stir fry for 1 minute. Add oyster sauce and ¼ cup of water. Bring to the boil, add broccolini and snow peas, cover and cook for another 3 minutes.
You Plate It:Return beef to the pan to warm through and a squeeze lime to taste. Divide vermicelli between plates. Top with beef stir fry and serve with a wedge of lime alongside. Enjoy!