Beef and cashew stir-fry - Donna Hay
Ask the Provenance Village Butcher team for 2 x 350g rump steaks, trimmed and thinly sliced. Heat 1 teaspoon of peanut oil in a wok or frying pan over high heat. Add 75g of cashews and cook for 1 minute or until toasted. Remove the cashews from the wok. Heat another teaspoon of oil and cook the beef, in batches, for 2–3 minutes or until browned. Add 2 cloves of crushed garlic, 1-2 sliced large red chillies and 4 sliced spring onions and cook for 1 minute or until fragrant. Add the reserved cashews, 200g of trimmed snow peas (mange tout), 60ml of hoisin sauce and 125ml of chicken stock and cook for a further 2–3 minutes or until snow peas are tender. Serve with steamed jasmine rice or noodles.