Steak, Ginger and Cashew Stir Fry

Name: Steak, Ginger and Cashew Stir Fry
Total time: 20 min
Yield: 1
Ingredients: 1 tsp coconut oil; 135g sirloin or rump steak, trimmed of fat and cut into bite-sized pieces; ½ small red onion, peeled and finely sliced; 1 red chilli, finely chopped; 15g ginger, peeled and grated; 1 clove garlic, peeled and crushed; ½ red pepper, deseeded and cut into chunks; 40g baby sweetcorn, halved; 65g tenderstem broccoli, sliced; 30g unsalted roasted cashew nuts, crushed; 2 tsp oyster sauce

20 mins

Ingredients

serving

1 serving

1 tsp coconut oil
135g sirloin or rump steak, trimmed of fat and cut into bite-sized pieces
½ small red onion, peeled and finely sliced
1 red chilli, finely chopped
15g ginger, peeled and grated
1 clove garlic, peeled and crushed
½ red pepper, deseeded and cut into chunks
40g baby sweetcorn, halved
65g tenderstem broccoli, sliced
30g unsalted roasted cashew nuts, crushed
2 tsp oyster sauce

Method

Heat the oil in a wok over a high heat, add the steak pieces and fry for 3-4 minutes until browned. Remove from the wok with a slotted spoon and transfer to a warm plate.

Add the onion, chilli, ginger and garlic to the pan and fry for a couple of minutes until softened. Add the remaining vegetables, fry for a couple of minutes then add a splash of water. Continue to cook for 2-3 minutes until the vegetables have softened slightly then return the steak pieces to the pan. Pour in the nuts and oyster sauce, toss everything together then serve.