Beef with mangetout & cashews served in a bowl

Beef with mangetout & cashews

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(11 ratings)

Prep: 10 mins Cook: 5 mins

Easy

Serves 4

Fire up your wok to make this speedy Chinese beef with mangetout and cashew nuts. A tasty dish for the whole family, it takes just 15 minutes to make

Nutrition and extra info

Nutrition: Per serving

  • kcal464
  • fat16g
  • saturates4g
  • carbs54g
  • sugars7g
  • fibre3g
  • protein24g
  • salt2.2g
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Ingredients

  • 50g unsalted cashew nuts
  • 1 tsp cornflour
  • 1½ tbsp low-salt soy sauce
    Soy sauce

    Soy sauce

    soy sor-s

    An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…

  • 4 tbsp oyster sauce
  • 1 tbsp rice vinegar
  • 1 tbsp honey
    Honey

    Honey

    huh-nee

    Honey is made by bees from the nectar they collect from flowers. Viscous and fragrant, it's…

  • 1 tbsp sunflower or vegetable oil
  • 280g rump steak, thinly sliced
    Steak

    Steak

    Stayk

    Steak is essentially a boneless thick or thin slice of red meat, cut across the grain of a large…

  • thumb-sized piece of ginger, peeled and cut into matchsticks
    Ginger

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 2 garlic cloves, crushed
  • 200g mangetout, sliced in half on an angle
    Mangetout with papaya & beansprouts on a white plate

    Mangetout

    monj-too

    The French name tells you everything; it means ‘eat it all’. Mangetout properly…

Method

  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.

  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.

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Comments, questions and tips

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SteveJep's picture
SteveJep
16th May, 2020
5.05
Really tasty I added slice spring onions and roasted the nuts with a bit of chilli flakes. Then added a dash of sesame oil at the end. Quick meal served on a bed of boiled rice. Loved it
yettimonster's picture
yettimonster
20th Apr, 2020
5.05
Really tasty and easy Midweek dish to make. Charlie is so right, get everything and everyone ready At the table. I used a quality rump steak and cooked steak strips for 1 to 2 minutes (medium rare). I’d maybe add chilli next time and use pine nuts next time.
Charlie Cosh
16th Jan, 2020
5.05
Very tasty and quick to make. We had it with noodles and it was excellent. Make sure you have everything ready to put in the wok as there is no time for prep once you start frying.
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