Ginger Beef With Cashews
|Lean sirloin steak||1 Pound (500 Gram)|
|Vegetable oil||1 Tablespoon|
|Garlic||2 Clove (10 gm), crushed|
|Finely grated fresh ginger||1 Teaspoon|
|Chinese cabbage||1⁄2 , shredded (Pak Choi)|
|Red pepper||1⁄2 , thinly sliced (Capsicum)|
|Bean sprouts||1 Ounce (30 Gram)|
|Soy sauce||1 1⁄2 Tablespoon|
|Quick cooking noodles||7 1⁄2 Ounce, cooked and kept warm (Three 75 Gram, 2.5 Ounce Packets)|
|Raw cashews||2 Ounce, roasted (60 Gram)|
1. Using a sharp knife, slice meat thinly across the grain.
2. Heat oil in a wok or frying pan over a medium heat, add garlic and ginger and stir-fry for 1 minute. Increase heat to high, add beef and stir-fry for 2-3 minutes or until meat is brown.
3. Add cabbage, red pepper, bean sprouts and soy sauce and stir-fry for 2 minutes or until cabbage just starts to wilt.
4. Divide noodles between serving plates, top with beef mixture and scatter with cashews.