Beef and Cashew Stirfry

Ingredients (serves 4)

• 1 tbs olive oil
• 500g beef rump steak, cut into thin slices
• 1 brown onion, cut into thin wedges
• 1 red capsicum, deseeded, cut into thin strips
• 1 bunch broccolini, cut into 4cm lengths
• 1 tsp Galiko ginger
• 1 tsp Galiko garlic
• 1 tsp Galiko chilli
• 1/4 cup (60ml) Ayam hoisin sauce
• 1 1/2 tbs Ayam oyster sauce
• 1 1/2 tbs soy sauce
• Toasted cashews, to serve
• Steamed rice, to serve

Method

1. Heat half the oil in a large wok over a high heat, gently tilting the wok to allow the oil to completely coat the side of the wok. Cook the beef in batches, for 1-2 minutes, until well browned. Remove from the wok and set aside.
2. Heat the remaining oil in the wok over a medium-high heat. Add the onion, capsicum, broccolini, ginger, garlic and chilli. Cook, tossing, for 3-4 minutes or until just tender.
3. Return the beef to the wok with the combined sauces. Toss until well combined and heated through.
4. Scatter over the cashews and serve with steamed rice.