Chilli beef and cashew nut stir-fry

Name: Chilli beef and cashew nut stir-fry
Prep time: 5 min
Cook time: 8 min
Total time: 13 min
Ingredients: 200g packet dried rice-stick noodles; 2 1/2 tbsp 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

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Prep Time: 5 minutes

Cook Time: 8 minutes

Total: 13 minutes

Servings: 4

Cost: $6.30 /serving

Author : Dixie Elliott

quick dinner lunch

Ingredients

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200 grams packet dried rice-stick noodles2 1/2 tbsp vegetable oil500 grams eye fillet steak, trimmed, thinly sliced1 red onion, cut into thin wedges1 bunch asparagus, trimmed, cut into thirds150 grams sugar snap peas, trimmed2/3 cup (190 grams jar) Thai chilli jam stir-fry paste1/2 cup salted cashew nuts1/2 cup coriander leaves

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Instructions

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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.