About the Recipe
Quick and easy to prepare, this recipe is served with noodles, making it an ideal week night meal that doesn't compromise on flavour.
Ingredients
1 tbsp sunflower oil
450g beef rump steak, cut into thin strips
2 shallots, thinly sliced
2 cloves garlic, crushed
2.5cm piece fresh root ginger, peeled and finely grated
75g cashew nuts
125g mangetout, halved
2 tsp tamarind paste
150ml bottle Malay Taste Kicap Manis
To serve:
rice noodles
A handful of fresh chopped coriander
1-2 chopped spring onions
Made with
Our tip
This recipe also works well with chicken. Cut 4 boneless, skinless chicken breasts into thin strips and cook as above.
Preparation
Heat the oil in a wok or large frying pan over a high heat. When very hot, add the beef and shallots and stir-fry for 3-4 minutes until the beef has browned.
Add the garlic, ginger and cashew nuts and stir-fry for 2 minutes until the cashews start to brown.
Stir in the mangetout and cook for a further minute. Add the Kicap Manis and tamarind paste and stir until everything is well coated.
Simmer for 1 minute, then serve immediately with noodles and garnish with chopped coriander and spring onions.