Thai chilli jam stir-fry paste adds a burst of flavour to this quick and easy stir-fry.
Ingredients
- 200g packet dried rice-stick noodles
- 2 1/2 tablespoons vegetable oil
- 500g eye fillet steak, trimmed, thinly sliced
- 1 red onion, cut into thin wedges
- 1 bunch asparagus, trimmed, cut into thirds
- 150g sugar snap peas, trimmed
- 2/3 cup (190g jar) Thai chilli jam stir-fry paste
- 1/2 cup salted cashew nuts
- 1/2 cup coriander leaves
Method
- Step 1Place noodles in a large, heatproof bowl. Cover with boiling water. Stand for 3 to 5 minutes or until tender. Drain.
- Step 2Meanwhile, heat a wok over high heat until hot. Add 2 teaspoons oil. Swirl to coat. Add a quarter of the beef. Stir-fry for 30 seconds or until seared. Transfer to a plate. Repeat, in 3 batches, with oil and remaining beef.
- Step 3Add remaining 2 teaspoons oil to wok. Swirl to coat. Add onion and stir-fry for 1 minute or until onion is soft. Add asparagus and sugar snap peas. Stir-fry for 30 seconds. Add 1 tablespoon water. Cover and cook for 20 seconds.
- Step 4Remove cover and return beef and juices to wok. Add stir-fry paste and stir-fry for 1 minute. Stir in cashew nuts.
- Step 5Arrange noodles in bowls. Spoon over stir-fry. Sprinkle with coriander. Serve.
Notes
Thai chilli jam stir-fry paste is a thick, sweet, spicy sauce and is also great in casseroles. You could also try adding a dollop to soups or dips, for a burst of flavour.
- Author: Dixie Elliott
- Image credit: Mark O'Meara
- Publication: Super Food Ideas
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