Beef with ginger, broccoli & cashews


1 tsp cornflour
2 tbsp dark soy sauce
1 tbsp Cooks’ Ingredients Chinese Black Rice Vinegar
5cm piece ginger, grated
2 cloves garlic, crushed
2 tsp sesame seeds
2 x 350g packs essential Waitrose British
Thin Cut Feather Steak, thinly sliced
Large head broccoli, cut into florets (300g)
1 tbsp sesame oil
100g cashew nuts
100g oyster sauce


1. Blend the cornflour with 1 tbsp soy sauce, rice vinegar, half the ginger, the garlic and sesame seeds. Toss in the steak and marinate for 10 minutes. Cook the broccoli in boiling water for 3 minutes, then drain.

2. Meanwhile, heat the oil in a wok and fry the cashews for 1-2 minutes until toasted, remove and set aside. Add the steak to the pan and stir-fry for 6 minutes. Add the remaining soy sauce and ginger, and the oyster sauce, and cook for 1 minute, stir in the broccoli and cashews and cook for 1 minute to heat through. Serve with rice.

Drink recommendation

Rosé is perfect for this combination of flavours, try Laurent Miquel Vendages Nocturnes Cinsault/Syrah Rosé 2010 IGP Pays d’Oc, South of France.

Beef with ginger, broccoli & cashews
  • Preparation time: 20 minutes
  • Cooking time: 6-8 minutes
  • Total time: 26-28 minutes 30 minutes

Serves: 4

Nutritional Info

Typical values per serving:

Energy 2071.08kJ
Fat 26.5g
Saturated Fat 6.4g
Carbohydrate 15.9g
Sugars 10.1g
Salt 3.9g

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This recipe was first published in Wed Jan 18 14:30:00 GMT 2012.