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Add a photoServings: 4
Ingredients
- 800 gm beef, rump
- 100 gm unsalted roasted cashews
- 1 x bun spring onions
- 2 clv garlic, crushed
- 1 tsp ginger, crushed
- 3 Tbsp. vegetable oil
- 1/2 Tbsp. cornflour
- 1 c. chicken stock
- 2 Tbsp. sate sauce
- 1 tsp sesame oil
- 1 Tbsp. soy sauce
- 1 Tbsp. sherry
Directions
- Cut meat into thin slices and lb. out to flatten slightly.
- Combine all ingredients for sauce in a pan, bring to the boil and simmer till sauce thickens and becomes clear. Stir occasionally.
- Heat oil in a wok or possibly pan and saute/fry beef pcs quickly till brown on both sides. Only do a few at a time over high heat. Remove from pan and set aside.
- Cut spring onions into 2.5cm pcs.
- Reduce heat.
- Add in cashews and spring onions to wok with some more oil if necessary, saute/fry gently 1 min, add in garlic and ginger, stir through. Add in sauce and bring to the boil. Toss through beef and heat 1 minute.
- Serve with rice or possibly Chinese noodles and stir fry vegetables.
- A quick Chinese dish for dinner.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 281g | |
| Recipe makes 4 servings | |
| Calories 673 | |
| Calories from Fat 470 | 70% |
| Total Fat 53.2g | 67% |
| Saturated Fat 15.39g | 62% |
| Trans Fat 0.26g | |
| Cholesterol 116mg | 39% |
| Sodium 582mg | 24% |
| Potassium 749mg | 21% |
| Total Carbs 10.41g | 3% |
| Dietary Fiber 1.1g | 4% |
| Sugars 1.63g | 1% |
| Protein 37.73g | 60% |
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