Beef with cashews

• Preparation time 15 minutes
• Cooking time 15 minutes
• Serves 4-6

Ingredients

• 2 cups long-grain or jasmine rice
• spray canola or olive oil
• 500 g lean beef, cut into thin strips
• 1 small onion, cut into thin wedges
• 1 teaspoon minced ginger
• 1 teaspoon minced garlic
• 1 red capsicum, cut into thin strips
• 250 g snow peas, halved
• 400 g can baby corn
• 200 g broccoli, cut into florets
• 2-3 tablespoons kecap manis or soy sauce
• 125 ml (½ cup) orange juice
• 100 g roasted cashew nuts

Method

1. Cook the rice in a large saucepan of boiling water for 12 minutes or until tender.
2. Drain well.
3. Spray a nonstick wok or frying pan with oil and heat.
4. Stirfry the meat in batches over high heat for 3-4 minutes or until well browned and tender.
5. Remove from the pan.
6. Reheat the wok, add the onion, ginger and garlic and stirfry for 2 minutes or until soft.
7. Add the remaining vegetables and stirfry for about 3 minutes or until tender but still crisp.
8. Add the kecap manis or soy sauce and juice and stir through.
9. Return beef to the pan and stir for 1 minute or until heated through.
10. Mix in the nuts and serve immediately over the rice.

HINT: This recipe can also be served with 375 g pasta spirals, cooked until al dente, instead of rice

Nutrition

Australian Institute of Sport - From the "Survival for the Fittest" cookbook05 Nov 2018HINT: This recipe can also be served with 375 g pasta spirals, cooked until al dente, instead of rice, Spice, survival-for-the-fittestSpice