Beef and Cashew Stir-Fry with Jasmine Rice

Beef and Cashew Stir-Fry with Jasmine Rice

Ready in 25 minutes Serves 4
This dish most recently appeared in Ready in 20 (3 Nights For 4) on Sunday, January 22, 2017.

Marinating the beef the night before, or in the morning, will give more flavour.


Ingredients

JASMINE RICE

  • 2¼ cups boiling water
  • 1½ cups jasmine rice

BEEF AND CASHEW STIR-FRY

  • 550g sliced beef (at room temperature)
  • 200g beef and cashew sauce
  • 1 capsicum
  • ½ bunch broccolini
  • 150g sugar snaps
  • 35g chopped, toasted cashew nuts

TO SERVE

  • 1 packet crispy shallots

Steps

  1. a full kettle to the boil.
  2. Add boiling water and a pinch of salt to a medium pot and bring to the boil with a tight-fitting lid. Add rice, stir and return lid. Reduce to lowest heat to cook for 12 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking.
  3. While rice cooks, heat a drizzle of oil in a large fry-pan on high heat. Pat beef dry with paper towels and toss in a medium bowl with ½ of the beef and cashew nut sauce. Season with salt and pepper.
  4. Stir-fry beef, in two batches, for about 2 minutes, stirring occasionally, until just cooked. Set aside in a medium bowl and cover with foil to rest. Reserve pan.
  5. While beef cooks, remove core and seeds from capsicum and thinly slice. Roughly chop broccolini into bite sized pieces. Wipe out pan with paper towel and return to medium-high heat with a drizzle of oil.
  6. Stir-fry vegetables and cashew nuts for about 1 minute. Add remaining beef and cashew nut sauce and stir-fry for 2–3 minutes, until vegetables are bright green and tender. Add beef with any resting juices back to pan, toss to combine and season to taste with salt and pepper.
  7. Spoon ¾ cup of rice per person into bowls and top with beef and cashew nut stir-fry. Sprinkle over crispy shallots.

Nutritional Information

Energy 2318 kj
554 kcal
Protein 36.8g
Carbohydrate 57.8g
Fat 18.9g