- 2 tbs salt reduced soy
- 1 tbs sweet chilli sauce
- 400g cup mushrooms, thickly sliced
- 1/2 cup roasted unsalted cashew nuts
- 2 tbs peanut oil
- 400g beef fillet or rump, trimmed, thinly sliced across the grain
- 1 medium red onion, halved, thinly sliced
- 2 garlic cloves, crushed
- 1 bunch choy sum, leaves separated & chopped, stems chopped
- 1 red capsicum, quartered, seeds removed, thinly sliced
- Steamed jasmine rice, to serve
| - Combine the soy and chilli sauce in a large bowl. Add mushrooms and stir to coat. Cover and set aside 15 minutes to absorb marinade if time permits
- Place cashews into wok and heat over high heat, tossing cashews until warmed through. Remove cashews to a plate
- Add 2 tsp oil and swirl to coat wok. Add half the beef and stir-fry 1 minute until sealed, remove to a plate, repeat with oil and remaining beef
- Add remaining oil to the hot wok with onion and garlic and stir-fry 1-2 minutes until softened. Add the mushrooms and marinade in the bowl and stir-fry 3 minutes until mushrooms are almost tender
- Add choy sum stems, stir-fry a further 1 minute. Add the capsicum and return the beef and any juices, stir-fry 1-2 minutes until beef is warmed through
- Shred the choy sum leaves, add to the wok with cashews and stir-fry to combine. Remove from the heat and serve with steamed jasmine rice
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