Beef and Cashew Stir-Fry

If a meat ingredient is present in a stir-fry, I always cook that first, in order to be sure it is properly cooked through. So for this stir-fry I cooked the braised and chopped pieces of beef in preheated sunflower oil at a high heat, along with cashew nuts, and chopped red chillies, until both the beef and the cashew nuts were slightly browned.

I added a teaspoonful of rice wine and stirred the contents of the wok for a further minute.

Then the vegetable ingredients were added: bean sprouts, cabbage, shredded carrot, chopped water chestnuts, bamboo shoots, onion, and mixed peppers.

Stir-fry the contents of the wok for three to four minutes at Chinese kitchen heat, or around seven minutes at a lower heat. Serve on a spiral of dark soy sauce.
 

Beef and Cashew Stir-Fry