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Beef, Asian Greens and Cashew Stirfry

William Meppem

Beef, Asian Greens and Cashew Stirfry recipe, brought to you by MiNDFOOD.

Beef, Asian Greens and Cashew Stirfry

From baby bok choy to wombok, Asian greens offer a whole new world of tastes and textures. Combined with iron-rich beef, this is a healthy meal sure to impress the fussiest of eaters

Serves 4

1/3 cup orange juice

2 tbs soy sauce

1 tbs brown sugar

2 tsp cornflour

Salt and white pepper

400g fillet steak

1 tbs vegetable oil

250g button mushroom, sliced

1 red onion, cut into thin wedges

1 bunch baby bok choy, trimmed, cut into thirds

1 cup cashew nuts

Steamed rice, to serve

Combine orange juice, soy, sugar, cornflour, salt and pepper in a jug. Cut fillet steak through the centre forming 2 steaks. Thinly slice diagonally. Heat a wok over a high heat. Add 1 tsp oil and swirl around wok. Add ¼ beef and stir fry for 1-2 minutes or until browned. Transfer to a plate. Stir fry remaining portions of beef.

Reheat wok and add a little more oil. When hot add mushrooms and  onion. Stir fry for 2-3 minutes or until mushrooms are golden. Add bok choy stalks and stir fry for 2 minutes. Add bok choy leaves, steak and sauce to wok. Toss until well combined. Cook for 1-2 minutes or until mixture comes to the boil and sauce thickens. Toss through cashew nuts. Spoon rice into serving bowls. Top with stir fry and serve.  

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