An all time favorite Chinese stir fry for one.

Steak and Cashews Stir FryTotal time: 10 mins
  • 200g (7 oz.) steak
  • 2 tbsp roasted cashew nuts
  • 1 spring onion (shallot)
  • 1 baby bok choy
  • 1 celery stalk
  • juice of 1/2 a lemon
  • 1 tbsp. soy sauce
  • 1 tsp. chili paste
  • 1 tbsp. cooking oil
  • 1/4 cup water
  1. Slice the steak into thin strips.
  2. Mix the lemon juice, chili paste and soy sauce, and use half to marinate the steak while preparing the other ingredients.
  3. Slice the spring onion finely, dividing the green parts from the white.
  4. Wash the bok choy in cold water and cut it into quarters.
  5. Chop the celery into bite size pieces.
  6. Heat half a tablespoon of the oil in a fry pan or wok until it is rippling.
  7. Add the white spring onion, celery and bok choy and toss them through the oil for ten seconds.
  8. Pour the water into the pan and cover with a well-fitting lid and steam the vegetables for one minute.
  9. Remove the lid and push the vegetables to the side of the pan.
  10. Pour in the remaining oil and add the marinated steak to the pan.
  11. Cook the steak for ten seconds then add the cashew nuts, green spring onion and the remaining marinade.
  12. Toss all the ingredients together for about ten seconds more then serve immediately with rice or noodles.

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