Beef & Cashew Stir-Fry

Prepare the Sauce

• In a medium bowl, combine 1 tsp cornflour, 1½ tbsp low-salt soy sauce, 4 tbsp oyster sauce, 1 tbsp rice vinegar, and 1 tbsp honey.
• Whisk together until smooth. Set this sauce mixture aside; it will add flavor to the dish later.

Toast the Cashews

• Heat a dry wok over medium heat.
• Add 50g unsalted cashew nuts and stir frequently for about 2-3 minutes. Keep an eye on them; you want them golden brown but not burnt.
• Once toasted, remove the cashews from the wok and set them aside in a bowl.

Cook the Beef

• In the same wok, add 1 tbsp sunflower or vegetable oil and increase the heat to high.
• Carefully add 280g rump steak, thinly sliced. Spread the beef out in a single layer for even cooking.
• Stir-fry for about 2-3 minutes until the beef is browned and cooked through. The beef should be sizzling and aromatic.

Add Ginger

• Add a thumb-sized piece of ginger, peeled and cut into matchsticks, to the wok.
• Stir-fry for an additional 1 minute until the ginger becomes fragrant. This will infuse the beef with a nice zing.

Combine with Sauce

• Pour the prepared sauce over the beef and ginger mixture in the wok.
• Stir everything well to coat the beef evenly in the sauce.
• Allow the mixture to bubble gently for about 1-2 minutes until the sauce thickens slightly. This will enhance the flavors.

Add Mangetout and Cashews

• Toss in 200g mangetout (also known as sugar snap peas) and the toasted cashews.
• Stir-fry for another 2 minutes. The mangetout should become bright green and tender-crisp, providing a nice crunch.

Serve

• Carefully transfer the beef with mangetout and cashews to a serving dish.
• Serve hot, alongside steamed rice or noodles for a complete meal. Enjoy your flavorful dish!