Stir-fried beef with cashews and bok choy
There'll be no complaints from the family when you serve up this tasty noodle dish. They may even come back for seconds!
- 10 mins cooking
- Serves 4
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Ingredients
Stir-fried beef with cashews and bok choy
- 2 tablespoon cornflour
- 1/3 cup (80ml) shaoxing wine (chinese rice wine) or dry sherry
- 1/4 cup (60ml) soy sauce
- 1 tablespoon white wine vinegar
- 1 egg white
- 400 gram blade steak, cut into thin strips
- 450 gram packet fresh hokkien noodles
- 1/3 cup (80ml) peanut oil
- 3/4 cup (110g) raw cashews
- 4 garlic cloves, finely chopped
- 500 gram baby bok choy, rinsed, quartered
- 4 green onions (shallots), finely shredded
Method
Stir-fried beef with cashews and bok choy
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1In a medium bowl, mix cornflour, 1 tablespoon wine, 1 tablespoon soy sauce, vinegar and egg white. Add beef. Toss to coat. Cover and refrigerate for 15 minutes, to marinate. Drain beef, reserving marinade, and pat dry with paper towel.
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2Soak noodles in hot water for 5 minutes, until they separate easily drain well.
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3Heat 2 tablespoon of oil in a wok on medium. Stir-fry cashews for 1-2 minutes, until lightly browned. Add garlic and stir-fry for 30 seconds, until fragrant. Remove from wok.
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4Stir-fry bok choy for 30 seconds, until wilted. Remove from wok. Heat remaining oil on high and stir-fry beef, in batches, for 1 minute, until browned. Return cashews, garlic and bok choy to wok with noodles, reserved marinade, remaining shaoxing wine and soy and 1/3 cup water. Stir-fry for 2 minutes, until heated through Serve topped with green onion.
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