Name: Stir-fried beef with cashews and bok choy
Cook time: 10 min
Total time: 10 min
Yield: 4
Ingredients: 2 tablespoon cornflour; 1/3 cup (80ml) shaoxing wine (chinese rice wine) or dry sherry; 1/4 cup (60ml) soy sauce; 1 tablespoon white wine vinegar; 1 egg white; 400 gram blade steak, cut into thin strips; 450 gram packet fresh hokkien noodles; 1/3 cup (80ml) peanut oil; 3/4 cup (110g) raw cashews; 4 garlic cloves, finely chopped; 500 gram baby bok choy, rinsed, quartered; 4 green onions (shallots), finely shredded

Ingredients

2 tablespoon cornflour

1/3 cup (80ml) shaoxing wine (chinese rice wine) or dry sherry

1/4 cup (60ml) soy sauce

1 tablespoon white wine vinegar

1 egg white

400 gram blade steak, cut into thin strips

450 gram packet fresh hokkien noodles

1/3 cup (80ml) peanut oil

3/4 cup (110g) raw cashews

4 garlic cloves, finely chopped

500 gram baby bok choy, rinsed, quartered

4 green onions (shallots), finely shredded

Method

1.In a medium bowl, mix cornflour, 1 tablespoon wine, 1 tablespoon soy sauce, vinegar and egg white. Add beef. Toss to coat. Cover and refrigerate for 15 minutes, to marinate. Drain beef, reserving marinade, and pat dry with paper towel.

2.Soak noodles in hot water for 5 minutes, until they separate easily drain well.

3.Heat 2 tablespoon of oil in a wok on medium. Stir-fry cashews for 1-2 minutes, until lightly browned. Add garlic and stir-fry for 30 seconds, until fragrant. Remove from wok.

4.Stir-fry bok choy for 30 seconds, until wilted. Remove from wok. Heat remaining oil on high and stir-fry beef, in batches, for 1 minute, until browned. Return cashews, garlic and bok choy to wok with noodles, reserved marinade, remaining shaoxing wine and soy and 1/3 cup water. Stir-fry for 2 minutes, until heated through Serve topped with green onion.

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