Jul 13, 2012

Beef and cashew stirfry with rice vermicelli

Beef and cashew stirfry with rice vermicelli





Serves 4
Preparation and cooking time: 15 minutes

300g beef strips (use porterhouse steak or fillet steak quality meat)
Olive oil for frypan
garlic clove whole
250g Rice vermicelli
Buk Choy baby (leaves)
1 cup sliced mushrooms
1 cup snow peas cleaned and ends cut off
Shake of oyster sauce (to suit your desired strength)
Shake of soy sauce (to suit your desired strength)
handful of cashews
Sesame seeds to garnish


Place the olive oil and garlic in frypan and cook meat until cooked (not too long).  Throw out the garlic and then place the buk choy,mushrooms,snow peas, cashews and add the sauces to your preferred flavor and cook very fast on high heat until wilted (should take around 5-7 minutes). 

While this is cooking and you are turning it over, place the vermicelli into another pot of boiling water and cook for around 5 minutes then sit for 3 more. Drain. 

Place the vermicelli into individual bowls and then place the meat and vegetables over the top. 

Serve with sesame seeds


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