Servings | serves |
Ingredients
- 600 grams Beef Scotch Fillet Steak trimmed and thinly sliced
- 2 tablespoons Vegetable Oil
- 3 cloves Garlic Cloves
- 1 Red Onion cut into thin wedges
- 1 bunch Asparagus trimmed, cut into thirds
- 1 Red Capsicum cut into strips
- 125 grams Baby Corn halved diagonally
- 1/2 cup Cashew Nuts
- 2 tablespoons Kecap Manis
- 1 teaspoon Sesame Oil
Ingredients
| |
Instructions
- Combine beef, 1 tbs oil and 1 crushed garlic clove in a bowl. Cover and refrigerate for 10 mins to marinate.
- Heat a wok over high heat and add 2 tsp oil. Cook the beef in batches until browned and remove to a plate. Add remaining oil to wok. Add onion and stir-fry for 1 minute or until soft.
- Crush remaining garlic and add to wok. Stir-fry for 30 seconds. Add asparagus, capsicum and corn. Stir-fry for 1 minute. Return beef to the wok with cashews, kecap manis and sesame oil. Stir-fry 1 minute or until heated through. Serve over rice.
Share this Recipe