Beef, Kale and Cashew Stir-fry

Wed, 12 January 2022

Chef: Jack O'Keeffe

Ingredients:
(Serves 4)

- 500g or 4 lean beef steaks or medallions

- 6 kale stalks, washed, removed from the stalk and chopped

- A handful of plain cashews

- 4 tbsp sunflower oil

- 6 cloves of garlic, peeled and thinly sliced

- 1 thumb size piece of ginger, peeled and thinly sliced

- 2 red chillies, thinly sliced

- 8 scallions, cut into 1 inch pieces

- 4 tbsp sesame oil

- 8 tbsp soy sauce

- 2 tsp caster sugar

- 2 tbsp garlic chilli sauce or sriracha

- 1 tsp Chinese 5 spice

- 1 Lime

- 4 egg noodle nests

- Salt and pepper

- Few sprigs of fresh coriander

Method

The key to a tasty and simple stir-fry is preparation, have all your ingredients chopped and ready before starting to cook.
Remove the beef from its packaging and place on a plate along with a seasoning of salt and pepper. Place a large heavy based pan onto a high heat and a pot of water onto the boil.

When the pan is hot, add 2 tbsp sunflower oil followed by two steaks at a time, don’t over crowd the pan. Cook the steaks for 1 to 2 minutes until dark and sealed on the outside turn over and brown the other side for 1 to 2 minutes. Remove from the pan and allow to rest, repeat the process with the rest of your beef.

Reduce the pans heat to medium and pour off the dirty oil, add 2 tbsp of clean sunflower oil. Add the garlic and ginger, cook for 2 to 3 minutes or until golden. Add the chillies and cashews, toss around the pan and cook for another minute. Add the kale along with the 5 spice, toss or stir in the kale and cook until the kale starts to wilt. Add 2 tbsp sesame oil, the soy sauce, the garlic chilli sauce and caster sugar. Toss and bring to the simmer. Slice the steaks into finger size slices. Add to the pan with the scallions and toss around the pan until everything is evenly coated. If the sauce has over reduced and is too sticky add a splash of water to loosen it. Remove the pan from the heat, add a splash of lime juice and toss the pan for a final time before adding the stir-fry mix to a large sharing platter. Garnish with fresh coriander leaf’s and place in the centre of the table.

Add the noodle nests to the pot of simmering water and stir around to break apart.
After 1 minute remove the noodles into a bowl using thongs. Toss the remaining sesame oil and lime juice into the noodles and serve the noodles into a serving dishes.