Recipes

Lemongrass Beef & Cashew Stir-Fry- Janelle Bloom
Serves 4

500g beef fillet steak, trimmed
2 tsp seame oil
1 stick lemongrass, white part only, finely chopped
2 garlic cloves, crushed
1 red chilli, finely chopped
1/2 cup cashew nuts
1 and 1/2 tbsp peanut oil (see cooks tip)
150g snow peas, thinly sliced on diagonal
2 tbsp kecap manis
cooked jasmine rice, to serve

1. Thinly slice the beef across the grain. Combine sesame oil, lemongrass, garlic and chilli in a bowl, add beef and stir
   to coat
2. Place the cashew in the cold wok over high heat. Stir-fry for 4 minutes until nuts are toasted. Remove to a plate. Wipe wok clean. Heat the wok over high heat until hot
3. Add 2 tsp oil and swirl to coat the wok. Add one quarter of the beef and stir-fry for 30 seconds until sealed. Remove to a clean bowl. Repeat with oil and beef in three batches
4. Return all the beef and any juices to the wok. Add snow peas, kecap manis and cashews, stir-fry for 30 second. Serve over rice

Cooks Tip
Peanut oil is best for cooking over high heat as it won't burn like other oils.

Recipe from Janelle Bloom's cookbook "fast, fresh and fabulous" published by Random House available November 2008.

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