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Chilli beef and snake bean stir-fry with cashews



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Cook Time



600 gbeef strips
3small red chillies, seeded and sliced
2cloves garlic, finely chopped
2cloves garlic, finely chopped
1bunch snake beans, cut into 3 cm lengths
2 tbspsoy sauce
2 tbspoyster sauce
2 tbsplemon juice
1 tspbrown sugar
2 tspcornflour
2 tspoil
1onion, cut into thin wedges
0.33 cuproasted cashews, chopped
steamed jasmine rice to serve


1Combine the beef strips with the chilli, garlic, ginger and a little oil. Steam or microwave the snake beans until just tender. Combine the soy and oyster sauces, lemon juice, sugar and cornflour in a bowl.
2Heat the wok, ensure it is hot. Add the oil, add onion, and cook the onion until soft. Remove from the wok and reserve.
3Reheat the wok, ensure it is hot. Stir-fry the beef strips in 3 batches, reserving each cooked batch to rest in a warm bowl. Reheat wok between each batch.
4Return the onion and beef to the wok and add the combined sauce and cornflour mixture. Toss until just thickened, stir through the cooked snake beans. Scatter with the cashews to serve.
5Serving suggestion: Serve with steamed jasmine rice.


Cook meat in small batches, at a maximum of 250g at a time. When you add the meat to the wok, work from the outer side of the wok into the centre where it will be hottest.
Best beef cuts for stir-frying: Use beef stir-fry strips or prepare your own from rib eye/scotch fillet/tenderloin, sirloin/porterhouse/New York, rump, boneless blade, round, oyster blade or topside steaks.

Recipe suggessions based on what you have in your fridge.

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