Beef stir fry with cashews

Serves: 4

Preparation time: 15 minutes

Cooking time: 10 minutes


• 2 tbsp soy sauce

• 2 tbsp lemon juice

• 3cm fresh ginger, peeled and grated finely

• 2 cloves of garlic crushed

• 1 1/2 tsp brown sugar

• 2 1/2 tbsp peanut oil

• 500g beef rump steak, thinly sliced

• 270g organic soba noodles

• 1/4 cup cashew nuts

• 1 brown onion, quartered

• 1 red capsicum, sliced

• 100g snow peas, sliced

• 1/2 bunch English spinach, leaves removed and washed


1. Place soy sauce, lemon juice, ginger, garlic, brown sugar and 2 tbsp peanut oil in a dish. Add beef and stir to coat. Cover and refrigerate approx 30 min.

2. Cook soba noodles until tender and drain.

3. Heat wok on med to high heat until hot. Add cashews, stir 2 min, until toasted. Set aside.

4. Add 1 tsp peanut oil to wok, add 1/2 beef mixture, stir-fry 1 min until browned.

5. Set aside. Repeat with remaining beef mixture. Add to first batch and keep warm.

6. Add 1 tsp peanut oil to wok, add onion, stir-fry 2 min until soft. Add red capsicum, stir-fry 2 min. Add snow peas, stir-fry 1 min.

7. Return beef to wok, add spinach, cooked noodles and stir-fry 30 sec or until spinach has wilted. Sprinkle with toasted cashews and serve.