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Recipe

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Stir-Fried Beef with Asian Greens & Cashews

This healthy Beef stir-fry is a quick and easy mid- week meal.

Ingredients

  • 700g Rump Steak
  • 450gm fresh hokkien thin noodles
  • 80ml peanut oil
  • 1 red onion cut into wedges
  • 2 cloves garlic, thinly sliced
  • 2cm piece ginger, peeled & grated finely
  • 200g shitake mushrooms trimmed
  • 60ml Chinese rice wine
  • 2 bunches buk choy, trimmed & quartered lengthwise
  • 2 bunches pak choy, trimmed & quartered lengthwise
  • 1 packet baby corn, halved lengthwise
  • 50g roasted cashews
  • Sliced chillies & coriander leaves, to serve
  • BEEF MARINADE
  • 60ml tbs soy sauce
  • 60ml sweet soy sauce
  • 1 1/2 tps sesame oil
  • 2 tsp corn flour

Serves: 4

Cooks in: 15 mins

Difficulty: Easy

Method

  1. Prepare fresh hokkien noodles according to manufacturers instructions.
  2. To marinate beef, whisk soy sauces, satay paste, sesame oil and flour together in a large bowl.  Add beef and toss well to coat.  Marinate for 25 minutes before cooking. Drain beef well and keep drained marinade.  Heat 2 tablespoons of peanut oil in a large wok over high heat.  Add beef and stir-fry for 3 minutes until bowned and just cooked.  Set aside.
  3. Heat remaining oil in large wok, over high heat, add onion, garlic, ginger and mushrooms.  Cook for 5 minutes or until onions and mushrooms have softened.  Add reserved marinade and Chinese rice wine with Asian greens and baby corn.  Stir-fry for 2 minutes or until Asian greens have wiltered and corn is just cooked.  Add beef and any beef juices with noodles and stir-fry for a further 2 minutes until noodles have warmed through.
  4. Divide Stir-fry among plates and scatter with roasted cashews. Serve with sliced chilli.

TIPS

Make sure stir-fry strips are cut in even lengths & thickness to ensure even cooking.

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