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Beef with cashew nuts Chinese food is so good, healthy and uick to make and this one is really fanatstic. The sate sauce makes all the difference so if you don’t have any just mix a 1 tablespoon peanut butter with 1 tablespoon water to thin it out a bit. For thoe who like a little heat you can happily add 1 finely chopped green chili. (4 people) What you need 500 – 600g rump steak, fat removed, sliced thin across the grain 100g unslated roast cashew nuts (if you have raw cashews just pot them on a baking tray in a 200Celsius oven until they begin to brown.) 6 or 8 spring onions roughly chopped 1 teaspoon crushed garlic 2 teaspoons finely grated ginger 1 tablespoon maizena(cornflour) 125ml water 2 tablespoons satay sauce 1 tablespoon soy sauce Oil for frying The process In a wok or heavy based pan on a high heat, add the oil and sear the beef strips in 2 or 3 batches, remove and set aside. Add a little more oil to the pan and add the garlic, spring onions, ginger and cashew nuts. Toss around for about 2 minutes then add back the meat and all of the juices and toss again. Mix together the 1/2 cup water, satay sauce, soy sauce and maizena, mix and then add to the pan. bring to the boil and stir well to ensure that all of the ingredients are well coated and suace begins to thicken. Thats it, done. Serve with boiled rice or this fried rice recipe.
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Beef with cashew nuts

Chinese food is so good, healthy and uick to make and this one is really fanatstic. The sate sauce makes all the difference so if you don’t have any just mix a 1 tablespoon peanut butter with 1 tablespoon water to thin it out a bit. For thoe who like a little heat you can happily add 1 finely chopped green chili. (4 people)

What you need

  • 500 – 600g rump steak, fat removed, sliced thin across the grain
  • 100g unslated roast cashew nuts (if you have raw cashews just pot them on a baking tray in a 200Celsius oven until they begin to brown.)
  • 6 or 8 spring onions roughly chopped
  • 1 teaspoon crushed garlic
  • 2 teaspoons finely grated ginger
  • 1 tablespoon maizena(cornflour)
  • 125ml water
  • 2 tablespoons satay sauce
  • 1 tablespoon soy sauce
  • Oil for frying

The process

  1. In a wok or heavy based pan on a high heat, add the oil and sear the beef strips in 2 or 3 batches, remove and set aside.
  2. Add a little more oil to the pan and add the garlic, spring onions, ginger and cashew nuts. Toss around for about 2 minutes then add back the meat and all of the juices and toss again.
  3. Mix together the 1/2 cup water, satay sauce, soy sauce and maizena, mix and then add to the pan.
  4. bring to the boil and stir well to ensure that all of the ingredients are well coated and suace begins to thicken.
  5. Thats it, done.
  6. Serve with boiled rice or this fried rice recipe.
Beef with asparagus and oyster sauce Beef in oyster sauce is most often served on its own but adding asparagus or mange tout for that matter, makes it so much nicer. It’s really quick and best to use a nice piece of fillet. The asparagus still have a crunch to them which really appeals to me.. at least I feel I’m getting my vegetables and still enjoying the richness of the oyster sauce. (serves 2 with rice) What you need 400g fillet thinly sliced handfull of asparagus cut into 1/3′s (about 400g) 1/2 teaspoon crushed garlic Pinch chili flakes(optional, I just like a little heat) 50ml beef stock 1 tablespoon oyster sauce 1/2 tablespoon maizena/cornflour combined with 2 tablespoons water Oil The process Pop the asparagus into a pot of rapidly boiling salted water and boil for about 1 minute to soften slightly, drain and set aside. In a wok on a high heat, add a little oil, toss in the galic, stir and then immediately add the meat, stir fry fast, tossing it around for about 2 minutes. Add the beef stock and the oyster sauce and combine well, stirring constantly. Now add the maizena mixture and stir for about another minute or 2 until the suace thickens. Toss in the asparagus and mix the whole lot around or toss it in the wok to combine everything and cover the asparagus with sauce and serve separately with rice. Thats that, a delicious meal in under 15minutes.
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Beef with asparagus and oyster sauce

Beef in oyster sauce is most often served on its own but adding asparagus or mange tout for that matter, makes it so much nicer. It’s really quick and best to use a nice piece of fillet. The asparagus still have a crunch to them which really appeals to me.. at least I feel I’m getting my vegetables and still enjoying the richness of the oyster sauce. (serves 2 with rice)

What you need

  • 400g fillet thinly sliced
  • handfull of asparagus cut into 1/3′s (about 400g)
  • 1/2 teaspoon crushed garlic
  • Pinch chili flakes(optional, I just like a little heat)
  • 50ml beef stock
  • 1 tablespoon oyster sauce
  • 1/2 tablespoon maizena/cornflour combined with 2 tablespoons water
  • Oil

The process

  1. Pop the asparagus into a pot of rapidly boiling salted water and boil for about 1 minute to soften slightly, drain and set aside.
  2. In a wok on a high heat, add a little oil, toss in the galic, stir and then immediately add the meat, stir fry fast, tossing it around for about 2 minutes.
  3. Add the beef stock and the oyster sauce and combine well, stirring constantly. Now add the maizena mixture and stir for about another minute or 2 until the suace thickens.
  4. Toss in the asparagus and mix the whole lot around or toss it in the wok to combine everything and cover the asparagus with sauce and serve separately with rice.

Thats that, a delicious meal in under 15minutes.

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