Steak, Ginger and Cashew Stir-Fry


Serves 1

  • 1 tsp coconut oil
  • 135g sirloin or rump steak, trimmed of fat and cut into bite-sized pieces
  • ½ small red onion, peeled and finely sliced
  • 1 red chilli, finely chopped
  • 15g ginger, peeled and grated
  • 1 garlic clove, peeled and crushed
  • ½ red pepper, deseeded and cut into chunks
  • 40g baby sweetcorn, halved
  • 65g tenderstem broccoli, sliced
  • 30g unsalted roasted cashew nuts, crushed
  • 2 tsp oyster sauce


Heat the oil in a wok over a high heat, add the steak pieces and fry for 3-4 minutes until browned. Remove from the wok with a slotted spoon and transfer to a warm plate.

Add the onion, chilli, ginger and garlic to the pan and fry for a couple of minutes until softened. Add the remaining vegetables, fry for a couple of minutes then add a splash of water. Continue to cook for 2-3 minutes until the vegetables have softened slightly then return the steak pieces to the pan. Pour in the nuts and oyster sauce, toss everything together then serve.

  • Family friendly

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