Description
A quick and flavorful stir-fry recipe featuring tender rump steak, crunchy mangetout, and toasted cashew nuts coated in a glossy, savory sauce with ginger and garlic, perfect for a nutritious weeknight dinner served with rice or noodles.
Ingredients
Scale
Cashew Nuts and Sauce
- 50g unsalted cashew nuts
- 1 tsp cornflour
- 1½ tbsp low-salt soy sauce
- 4 tbsp oyster sauce
- 1 tbsp rice vinegar
- 1 tbsp honey
Meat and Vegetables
- 1 tbsp sunflower or vegetable oil
- 280g rump steak, thinly sliced
- Thumb-sized piece of ginger, peeled and cut into matchsticks
- 2 cloves garlic, finely chopped (implied from method)
- 150g mangetout (snap peas) (implied though quantity not provided, estimated)
Instructions
- Toast Cashews: Heat a dry wok or frying pan over medium heat and toast the unsalted cashew nuts, tossing frequently, until they turn golden brown. Remove from the pan and set aside on a plate.
- Prepare Sauce: Mix the cornflour with the low-salt soy sauce to create a smooth paste. Add the oyster sauce, rice vinegar, and honey to the mixture and stir well to combine. Set this sauce aside.
- Heat Wok: Preheat the wok on high heat until it is very hot. Pour in the sunflower or vegetable oil and swirl it to coat the base evenly.
- Cook Steak: Using tongs, place the thinly sliced rump steak pieces in a single layer in the hot wok. Allow them to sear without stirring for 30 seconds to 1 minute until a dark crust forms on the meat.
- Add Aromatics and Vegetables: Add the matchstick-cut ginger and finely chopped garlic to the wok. Quickly stir everything together, then add the mangetout and pour in the prepared sauce mixture.
- Finish Cooking: Continue cooking and stirring for an additional 30 seconds to 1 minute, until the beef is just cooked through and the sauce thickens to a glossy consistency.
- Serve: Sprinkle the toasted cashews over the stir-fry and serve immediately with rice or noodles of your choice.
Notes
- Use low-salt soy sauce to control sodium levels for a healthier dish.
- Make sure the wok is very hot before adding the steak to achieve a nice sear and crust.
- Prepare all ingredients before starting to cook since the stir-fry process is fast.
- Adjust honey amount to taste if a sweeter flavor is preferred.
- Mangetout can be substituted with sugar snap peas or snow peas if unavailable.
- For gluten-free version, use tamari or gluten-free soy sauce and oyster sauce alternatives.
- Prep Time: 10 minutes
- Cook Time: 7 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Keywords: beef stir-fry, cashew nuts, mangetout, ginger beef, quick Asian recipe, wok cooking, healthy beef recipes
