Wok dish with steak and cashews

Ingredients for 4 servings:

• 450g steak(s)
• 60 ml oil (peanut oil)
• 225 g green asparagus, cut into 2.5 cm long pieces
• 2 clove(s) garlic, squeezed
• 3 slice(s) ginger, thinly, finely chopped
• 5 spring onions, cut diagonally (2.5cm long)
• 135 g cashew nuts, roasted, unsalted
• 120 ml beef broth
• 1 tbsp cornstarch, dissolved in the broth
• 20 ml soy sauce
• 1 tsp dark sesame oil
• 1 tsp oyster sauce

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Trim any fat from the steak and cut across the grain into thin, bite-sized slices. Heat half of the oil in a wok until almost smoking. Brown the meat for 3-5 minutes, then set aside. Separately, cook the asparagus in boiling water for 3-5 minutes (it should still be firm to the bite). Strain and refresh under cold running water. Drain well. Add the remaining oil to the wok, heat to high, and add the garlic, ginger, spring onions, and cashews. Fry for 1 minute, stirring constantly. Add the meat and asparagus, mix with the remaining sauce ingredients, and cook until the sauce has thickened.