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Beef, black bean and cashew nut stir-fry Directions
This is our spin on the beef and black bean flavor combination weâ��re all very familiar with. Using steak, as we do here, guarantees the finished dish will be tender and delicious. 2 x 200g (7oz) porterhouse steaks 2 tbsp black beans, soaked and chopped 2 tsp chilli paste 2 tbsp peanut oil 2-3 bok choy 375g (13oz) Hokkien noodles 1-2 tbsp peanut oil Â½ red capsicum, sliced 4 spring onion, sliced 90g (3oz) roasted cashew nuts Soy sauce to taste
Coat steaks with black beans and chilli paste and marinate for at least 30 minutes.
Preheat oven to 180â�°C (350â�°F).
Heat a heavy-based frying pan over medium heat, add oil and brown steak well, then transfer to baking dish and cook in preheated oven for 10 minutes until medium-rare. Allow steaks to rest, then slice.
Put the kettle on to boil, then pour boiling water over noodles and set aside.
Place wok over high heat; add peanut oil, then capsicum, spring onions and bok choy. Cook briefly until vegetables soften. Add cashew nuts, soy sauce to taste and sliced beef. Cook briefly, stirring occasionally to combine. Drain noodles and toss together.
Serve immediately. Serves 4.