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Amplify a classic rice or noodle stirfry by adding tender mushrooms and beef steaks to this oyster sauce based dish! Finish with a scattering of cashew nuts and spring onions for a extra crunch!
- 150g closed-cup mushroom, sliced
- 200g beef steak, thinly sliced
- 3 garlic cloves, sliced
- 20g fresh ginger, cut into matchsticks
- 2 tbsp sunflower oil
- 1 small courgette, cut into battons
- ½ red pepper, thinly sliced
- 150g Chinese cabbage
- 150ml oyster sauce
- 2 tbsp soy sauce
- 2 spring onions, thinly sliced
- 30g cashew nuts, roughly chopped
- Rice or noodles, cooked
- Firstly, prep all the ingredients as instructed.
- In a wok or large frying pan, toast the chopped cashew nuts until browned, remove and set to on side.
- Wipe the pan with kitchen roll. When hot fry the beef, ginger and garlic in the sunflower oil until the beef is golden. Next to the pan goes the mushrooms, courgette and pepper, fry for 2-3 minutes before adding the Chinese cabbage, oyster sauce and soy sauce.
- Bring to the boil, take off the heat, stir in the spring onions and cashew nuts and serve with either rice or noodles, chopped fresh coriander and a little scattering of cashew nuts nad spring onions.