Beef and Cashew Stir-Fry

INGREDIENTS

650g lean beef rump steak, fat trimmed, cut into strips

1 tbsp vegetable oil

1 brown onion, cut into thin wedges

2 garlic cloves, crushed

1 red capsicum, thinly sliced

250g snow peas, halved on the diagonal

1 broccoli, cut into florets

1/3 cup oyster sauce

2 tbsp plum sauce or sweet chilli sauce

½ cup roasted cashews, roughly chopped

Steamed jasmine rice, green onions, thinly sliced, long red chilli, thinly sliced to serve.

Heat oil in a large non-stick frying pan or wok over high heat. Stir-fry beef, in batches, for 1–2 minutes or until well browned. Set aside on a plate loosely covered with foil. Reheat pan, add onion and garlic and stir-fry for 1 minute. Add remaining vegetables and stir-fry for 2–3 minutes. Add sauces and stir through.
Return beef and any juices to pan and toss to warm through. Sprinkle with nuts and toss to combine.
Serve beef stir-fry with rice. Sprinkle with green onions and chilli, if desired.

Beef mince would also be delicious in this recipe.
For a different way to serve, cook steak to preferred doneness, slice and serve over stir-fried vegetables.
For an even healthier alternative serve beef stir-fry with basmati or brown rice.