Beef, Asian Greens and Cashew Stir-Fry

By Dixie Elliott

Beef, Asian Greens and Cashew Stir-Fry
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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