500 g rump steak, cut into thin strips (could also use topside, blade, sirloin or flank)
2 tspns sesame oil
2 T dry white wine
1 T hoisin sauce
2 tspn sugar
2 tspns cornflour
2 T vegetable oil
4 cloves garlic, crushed
Grated ginger, to taste, or ½ tspn of ground ginger
½ cup roasted cashews
250 g snow peas, sliced on diagonal
100 g Asian green veg (pak choy, bok choy etc)
1 T oyster sauce
1 T soy sauce
1 T sweet chilli sauce
Pour all of the sauce ingredients into a small bowl and combine.
In a larger bowl, combine the sesame oil, hoisin sauce, wine, sugar and cornflour. Stir until the cornflour is dissolved, then add the beef strips and coat well.
Heat a wok or heavy based pan to very hot, add 1 T vegetable oil and swirl to coat.
Brown the beef in the hot wok/pan in 4 small batches. Set aside the cooked beef.
Add the remaining oil, ginger and garlic to the pan and cook for a minute. Return the browned beef and any leftover juices to the pan.
Add the cashews, snow peas, Asian vegetables and combined sauces and stir until heated through.
Serve with rice or noodles.