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Beef, kale & cashew stir fry in oyster sauce

Beef, kale & cashew stir fry in oyster sauce

Cook the kale over a high heat to really char it; the resulting crisp texture adds a particularlysatisfying contrast to the noodles in this speedy supper from Georgina Hayden.

5 out of 5 stars(3) Rate this recipe
  • Serves2
  • CourseMain meal
  • Prepare10 mins
  • Cook20 mins
  • Total time30 mins

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  • 125g fine egg noodles (2 nests)
  • 4 tbsp groundnut or vegetable oil
  • 200g sirloin steak
  • 2 tbsp soy sauce
  • 1 tbsp toasted sesame oil
  • 3 tbsp oyster sauce
  • 2 clove/s garlic, finely chopped
  • 4 salad onions, trimmed
  • 250g kale
  • 50g cashew
  • 1 tsp cornflour


  1. Bring a saucepan of water to the boil and cook the noodles for 4 minutes, then drain and cool under cold running water. Toss with 1 tbsp groundnut or vegetable oil and set aside. Meanwhile, cut the steak into 0.5cm slices, season and put in a mixing bowl with the soy sauce, sesame oil, oyster sauce and garlic; set aside.

  2. Cut the salad onions into 2cm lengths. Remove and discard the woody kale stalks and roughly chop the leaves. Put a wok or large frying pan over a medium heat, then toast the cashews for a few minutes until lightly golden; set aside on a plate. Return the pan to the hob, turn up the heat and add 1 tbsp oil. Fr y the salad onions and kale for 5 minutes until charred and lightly cooked; transfer to a plate. Bring a kettle to the boil. Put the pan back on the hob, add the remaining 2 tbsp oil and the marinated steak, leaving the marinade in the bowl. Cook the steak for 3 minutes over a high heat until browned on all surfaces.

  3. Meanwhile, stir the cornflour into the bowl with the marinade and add 3 tbsp just-boiled water. Return the cashews, kale and salad onions to the pan and pour in the steak marinade. Stir fry for 2 more minutes, then stir in the noodles. Fry for 2-3 minutes more, adding a splash more boiling water if needed, until everything is piping hot, glossy and coated. Serve straight away.

Cook’s tip

With its citrus notes, O’Leary Walker

Polish Hill River Riesling, Australia is a top match for the stir fry.


Typical values per serving when made using specific products in recipe


3,734kJ/ 895kcals



Saturated Fat












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