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.
