Beef with mangetout & cashews

December 23, 2019

Nutrition and extra info

kcal464

fat16g

saturates4g

carbs54g

sugars7g

fibre3g

protein24g

salt2.2g

Ingredients

Method

50g unsalted cashew nuts

1 tsp cornflour

1½ tbsp low-salt soy sauce

soy sor-s

An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…

4 tbsp oyster sauce

1 tbsp rice vinegar

1 tbsp honey

huh-nee

Honey is made by bees from the nectar they collect from flowers. Viscous and fragrant, it’s…

1 tbsp sunflower or vegetable oil

280g rump steak, thinly sliced

Stayk

Steak is essentially a boneless thick or thin slice of red meat, cut across the grain of a large…

thumb-sized piece of ginger, peeled and cut into matchsticks

jin-jer

Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

Toast the cashews in a dry wok or frying pan, tossing, until browned. Tip onto a plate and set aside. Mix the cornflour with the soy sauce to make a paste, then add the oyster sauce, vinegar and honey. When you’re ready to cook, have all the ingredients prepared and close to hand – it will only take 5 mins.
Heat the wok until very hot. Add the oil, swirl it around to cover the base of the pan, then use tongs to place the steak pieces in the wok in a single layer. Cook without turning for 30 seconds-1 min, until a dark crust starts to form on the meat. Add the ginger and garlic, give everything a quick stir, then add the mangetout and the sauce. Cook for another 30 secs-1 min until the beef is just cooked through and the sauce is thick and glossy. Sprinkle over the cashews and serve with rice or noodles.