Beef, veggie & cashew stir-fry with jasmine rice

Prep Time: 10

Cook Time: 16

Total Time: 25

Servings people

Appliance/Function:

Rinse 1 cup jasmine rice until the water runs clear. Put in a small pot with 310 ml or 1¼ cup of water, cover and bring to a simmer over medium heat. Reduce the heat to low and cook for 12 minutes or until tender and the water is absorbed. Turn off the heat and stand, covered, for at least 5 minutes.

In a small bowl combine 2 tbsp oyster sauce, 2 tbsp kecap manis, 1 tbsp soy sauce and 2 tsp honey.

Separate 400 g beef stir-fry. Dust the beef with 2 tsp cornflour and shake off any excess. Heat 1 tbsp olive oil in a large deep frypan over high heat until very hot . Stir-fry the beef for 1-2 minutes until browned. Remove from the pan.
Tip: Get the pan very hot before adding the beef and stick to the short cooking time.

Meanwhile, halve 1 carrot and 1 zucchini lengthwise and thinly slice at an angle. Peel and mince 2 cloves garlic. Thinly slice 1 spring onion and 1 red chilli, removing the seeds if less heat is desired (if using).

Heat 1 tbsp olive oil in the same pan over high heat. Stir-fry the carrot for 1 minute or until starting to soften. Add the zucchini and stir-fry for a further 2-3 minutes until just tender. Add the sauce, garlic, ¼ cup cashews, 1 cup baby spinach, beef and any resting juices to the vegetables. Cook, stirring, for a further 1-2 minutes until the spinach is wilted and the sauce is slightly thickened. Fluff the rice with a fork, then stir in 2 tsp sesame oil.

Divide the jasmine rice between plates and top with the beef, veggie and cashew stir-fry.