Thai Basil, Beef & Cashew Stir Fry

Prep Time: 15 mins Cook Time: 10 mins

INGREDIENTS

400g beef fillet, thinly sliced
2 red onions, cut into wedges
2 garlic cloves, thinly sliced
4cm piece ginger, peeled, cut into matchsticks
1 long fresh red chilli, thinly sliced
1 stalk lemongrass, white part only, thinly sliced
1 tsp Chinese five-spice
1 tbsp peanut oil
1 tsp sesame oil
1/2 cup (125ml) oyster sauce
1/4 cup (60ml) chicken stock
1 bunch baby choy sum, trimmed
1 cup (145g) roasted unsalted cashew nuts
1 bunch Thai basil, leaves picked
Steamed Jasmine Rice, to serve

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DIRECTIONS

STEP 1: Combine the beef, onion, garlic, ginger, chilli, lemongrass and five-spice in a large bowl.

STEP 2: Heat one quarter of the peanut oil in a wok over high heat until just smoking. Add one quarter of the beef mixture and stir-fry for 2 minutes or until the beef is browned. Transfer to a bowl. Repeat in 3 more batches with remaining beef mixture and oil, reheating wok between batches.

STEP 3: Heat the sesame oil in the wok. Add the beef mixture, oyster sauce, chicken stock and choy sum and stir-fry for 1-2 minutes or until heated through and the choy sum just wilts. Remove wok from heat.

STEP 4: Add the cashew nuts and half the Thai basil and toss to combine.

STEP 5: Spoon stir-fry among serving bowls. Sprinkle with remaining basil and serve immediately with steamed rice.