Fire up your wok to make this speedy Chinese beef with mangetout and cashew nuts. A tasty dish for the whole family, it takes just 15 minutes to make
Prep:10 mins
Serves 4
50g unsalted cashew nuts1 tsp cornflour1½ tbsp low-salt soy sauce4 tbsp oyster sauce1 tbsp rice vinegar1 tbsp honey1 tbsp sunflower or vegetable oil280g rump steak, thinly slicedthumb-sized piece of ginger, peeled and cut into matchsticks2 garlic cloves, crushed200g mangetout, sliced in half on an angle
STEP 1Toast the cashews in a dry wok or frying pan, tossing, until browned. Tip onto a plate and set aside. Mix the cornflour with the soy sauce to make a paste, then add the oyster sauce, vinegar and honey. When you’re ready to cook, have all the ingredients prepared and close to hand – it will only take 5 mins.STEP 2Heat the wok until very hot. Add the oil, swirl it around to cover the base of the pan, then use tongs to place the steak pieces in the wok in a single layer. Cook without turning for 30 seconds-1 min, until a dark crust starts to form on the meat. Add the ginger and garlic, give everything a quick stir, then add the mangetout and the sauce. Cook for another 30 secs-1 min until the beef is just cooked through and the sauce is thick and glossy. Sprinkle over the cashews and serve with rice or noodles.
