Beef Stir-fry with Cashew Nuts
Carbohydrate Serves: 2 - 2.5 per person
(1 carbohydrate serve = 15 grams of total carbohydrate)
- 2 tablespoons light cooking oil
- 1 red onion, cut into thin wedges
- 2 garlic cloves, crushed
- 500g/ 1 lb rump steak, trimmed, thinly sliced (substitute with firm tofu cut into cubes for a non-meat alternative)
- 150g/ 5 ounces of cup or button mushrooms, sliced
- 2 medium carrots, cut into matchsticks
- 2 zucchinis, cut lengthways and sliced or 6 yellow squash, halved and sliced
- 150g/ 5 ounces green beans, trimmed and halved
- 1 lemon, juiced
- 1 cup beef stock
- 1 tablespoon Worcestershire sauce
- 1 tablespoon corn flour
- 3cm/ ~1“ piece fresh ginger, peeled, finely grated or sliced
- 1 red capsicum, thinly sliced
- 2 cups cooked Doongara or low GI white rice
- 30g/ 20 individual raw cashew nuts, toasted, crushed or whole (optional)
- Fresh coriander/ cilantro (optional)
- 1 tablespoon toasted sesame seeds (optional)
In a small bowl combine beef stock, Worcestershire sauce, corn flour and ginger. Set aside.
Heat 1 tablespoon of oil in a large wok or frypan over medium-high heat. When oil is hot add half the meat and brown it by cooking it for around 3 minutes, tossing several times. Remove meat from pan and set aside on a paper towel-lined plate. Repeat with remainder of meat.
Add remaining oil and reduce heat to low or medium. Add onion, garlic and mushrooms and cook for about 2-3 minutes until fragrant and slightly softened.
Add carrot, zucchini, green beans and capsicum. Toss well and cook for another 5 minutes or less if you like your veggies crunchy.
Pour in sauce and stir well. Leave to cook for a few minutes until sauce begins to thicken slightly.
Spoon onto rice and serve topped with cashews, a sprinkle of toasted sesame seeds and some fresh coriander/ cilantro.