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How to make Chilli beef and cashew nut stir fry

Yield = 4
Prep time: 0:05
Cook time: 0:08
Total time: 0:13

Ingredients

  • 200g packet dried rice-stick noodles
  • 2 1/2 tablespoons vegetable oil
  • 500g eye fillet steak, trimmed, thinly sliced
  • 1 red onion, cut into thin wedges
  • 1 bunch asparagus, trimmed, cut into thirds
  • 150g sugar snap peas, trimmed
  • 2/3 cup (190g jar) Thai chilli jam stir-fry paste
  • 1/2 cup salted cashew nuts
  • 1/2 cup coriander leaves

Method

  • Step 1 Place noodles in a large, heatproof bowl. Cover with boiling water. Stand for 3 to 5 minutes or until tender. Drain.
  • Step 2 Meanwhile, heat a wok over high heat until hot. Add 2 teaspoons oil. Swirl to coat. Add a quarter of the beef. Stir-fry for 30 seconds or until seared. Transfer to a plate. Repeat, in 3 batches, with oil and remaining beef.
  • Step 3 Add remaining 2 teaspoons oil to wok. Swirl to coat. Add onion and stir-fry for 1 minute or until onion is soft. Add asparagus and sugar snap peas. Stir-fry for 30 seconds. Add 1 tablespoon water. Cover and cook for 20 seconds.
  • Step 4 Remove cover and return beef and juices to wok. Add stir-fry paste and stir-fry for 1 minute. Stir in cashew nuts.
  • Step 5 Arrange noodles in bowls. Spoon over stir-fry. Sprinkle with coriander. Serve.