0 — 
Take a look at this video recipe for steak cashew stir fry, made with a little help from Olivado's Extra Virgin Sesame oil. Try it here:
1 tablespoon Extra Virgin Sesame oil
350g / 12oz strip steaks, cut into thin slices
1 brown onion, cut into thin wedges
1 red and 1 green capsicum, deseeded, cut into slices
1 cup fresh broccoli stems (optional)
1 teaspoon grated fresh ginger
1 teaspoon crushed garlic
1 large red chilli, deseeded and chopped into thin slices
1/4 cup (60ml / 2fl.oz) hoisin sauce
1 1/2 tablespoons oyster sauce
1 1/2 tablespoons soy sauce
Toasted cashew nuts, to serve
Steamed rice, to serve
- Heat half the Extra Virgin Sesame oil in a large wok over a high heat, gently tilting the wok to allow the oil to completely coat the side of the wok. Cook the beef pieces in batches, for 1-2 minutes, until well browned. Remove from the wok and set aside.
- Heat the remaining Extra Virgin Sesame oil in the wok over a medium-high heat. Add the onion, capsicum, broccoli, ginger, garlic and chilli. Cook, tossing, for 3-4 minutes or until just tender.
- Return the beef to the wok with the combined sauces. Toss until well combined and heated through.
- Scatter over the cashews and serve with steamed rice.
Ingredients
1 tablespoon Extra Virgin Sesame oil
350g / 12oz strip steaks, cut into thin slices
1 brown onion, cut into thin wedges
1 red and 1 green capsicum, deseeded, cut into slices
1 cup fresh broccoli stems (optional)
1 teaspoon grated fresh ginger
1 teaspoon crushed garlic
1 large red chilli, deseeded and chopped into thin slices
1/4 cup (60ml / 2fl.oz) hoisin sauce
1 1/2 tablespoons oyster sauce
1 1/2 tablespoons soy sauce
Toasted cashew nuts, to serve
Steamed rice, to serve
Directions
- Heat half the Extra Virgin Sesame oil in a large wok over a high heat, gently tilting the wok to allow the oil to completely coat the side of the wok. Cook the beef pieces in batches, for 1-2 minutes, until well browned. Remove from the wok and set aside.
- Heat the remaining Extra Virgin Sesame oil in the wok over a medium-high heat. Add the onion, capsicum, broccoli, ginger, garlic and chilli. Cook, tossing, for 3-4 minutes or until just tender.
- Return the beef to the wok with the combined sauces. Toss until well combined and heated through.
- Scatter over the cashews and serve with steamed rice.
