Salt and pepper tofu
Use both types of peppercorns for our salt & pepper tofu if you can, for a tongue-tingling kick and a spicy warmth. The dish is great for a Chinese banquet
Beef with mangetout & cashews
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 50g unsalted cashew nuts
- 1 tsp cornflour
- 1½ tbsp low-salt soy sauce
- 4 tbsp oyster sauce
- 1 tbsp rice vinegar
- 1 tbsp honey
- 1 tbsp sunflower or vegetable oil
- 280g rump steakthinly sliced
- thumb-sized piece of gingerpeeled and cut into matchsticks
- 2 garlic clovescrushed
- 200g mangetoutsliced in half on an angle
Nutrition: Per serving
- kcal464
- fat16g
- saturates4g
- carbs54g
- sugars7g
- fibre3g
- protein24g
- salt2.2g
Method
step 1
Toast the cashews in a dry wok or frying pan, tossing, until browned. Tip onto a plate and set aside. Mix the cornflour with the soy sauce to make a paste, then add the oyster sauce, vinegar and honey. When you’re ready to cook, have all the ingredients prepared and close to hand – it will only take 5 mins.
step 2
Heat the wok until very hot. Add the oil, swirl it around to cover the base of the pan, then use tongs to place the steak pieces in the wok in a single layer. Cook without turning for 30 seconds-1 min, until a dark crust starts to form on the meat. Add the ginger and garlic, give everything a quick stir, then add the mangetout and the sauce. Cook for another 30 secs-1 min until the beef is just cooked through and the sauce is thick and glossy. Sprinkle over the cashews and serve with rice or noodles.
