Sticky Beef & Cashew Stir Fry with Rice Noodles
- Prep time: 15 minutes
- Calories: 410
- 300 Grams of Rump 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
Prepare Beef:Pat dry the beef with a paper towel and 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. Cut lime in half.
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. 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, cover and cook for another 3 minutes.
You Plate It:Return beef to the pan to warm through and squeeze in ½ a lime. Top vermicelli with beef stir fry and serve with a wedge of lime. Enjoy!