This beef stir fry recipe is a great autumn dinner idea for weeknights using Australian chestnuts.
Chestnuts
Ingredients
340g fresh chestnuts
Method
Preheat oven to 200°C (180°C fan-forced)
Cut shallow cross into the flat side of each chestnut shell
Place prepared chestnuts onto a baking tray and bake for 15 to 20 minutes or until the shells split open
Once cooked, remove chestnuts from the heat
While chestnuts are still warm, quickly peel off the outer brown shell and remove the papery thin skin underneath. Cut chestnuts into quarters
Stir-Fry Sauce
Ingredients
1/4 cup oyster sauce
1 tbsp sweet chilli sauce
1 tsp sesame oil
Method
To make stir-fry sauce, combine all ingredients in a bowl. Set aside. Heat 2 tsp oil in a wok over high heat. Add chestnuts and stir-fry for 2 minutes until golden. Using a slotted spoon, transfer to a plate and set aside
Stir-Fry
Ingredients
3 tbsp peanut oil
260g cooked and peeled chestnuts, quartered
500g beef rump, sirloin or flat iron steak, thinly sliced across the grain
1 red onion, cut into thin wedges
2 cloves garlic, sliced
2cm piece ginger, finely chopped
1 long red chilli, deseeded and thinly sliced
125g snow peas, trimmed and halved lengthways
1 bunch bok choy, trimmed, stems chopped and leaves separated
Steamed rice or noodles, to serve
Method
Heat 1 tbsp oil in the wok over high heat. Add half the beef and stir-fry until evenly browned. Transfer to a plate. Repeat using 2 tsp oil and remaining beef. Set aside
Add onion, garlic, ginger, chilli, snow peas and bok choy stems to wok. Stir-fry for 2 minutes. Toss through bok choy leaves and 2 tbsp water, cover and cook for 1 minute. Toss through beef, chestnuts and stir-fry sauce. Serve with rice or noodles
