- 400 g rump steak, cut into strips
- 1 tsp sea salt flakes
- 2 tsp freshly cracked black pepper
- 2 tbsp peanut oil
- 2 long red chilies, thinly sliced
- 5-cm piece (25 g) fresh ginger, peeled and thinly sliced
- 4 garlic cloves, thinly sliced
- 300 g snow peas
- ½ cup roasted unsalted cashew nuts
- ¼ cup soy sauce
- 1 tsp fine granulated sugar
- 1 cup coriander leaves
- 1 cup Thai basil leaves
- steamed rice and lime wedges
- Sprinkle the beef with the salt and pepper to coat.
- Heat half the oil in a large wok or non-stick frying pan over high heat. Add the chilies, ginger and garlic and cook, stirring, for 1 to 2 minutes or until golden. Remove with a slotted spoon and set aside.
- Heat the remaining oil and cook the beef, in batches, for 30 seconds each side or until well browned.
- Add the snow peas and cashews with the reserved chili mixture, soy sauce and sugar and stir for 2 to 3 minutes or until the snow peas are tender and the sauce has reduced.
- Top with the coriander and basil and serve with steamed rice and lime wedges.
IT’S IMPORTANT to sear the beef in batches so it browns evenly. If you overload the wok, it may stew rather than fry and caramelize.
Donna Hay has 22 titles to her name, but the Australian cookbook queen’s latest is also her biggest: a 400-page best-of collection brimming with updated family favourites and desirable new discoveries. Beautifully photographed (Donna was a food stylist), the 300 recipes in The New Classics are supplemented by how-to sections. Learn the principles of cooking meats, preparing sushi and baking shortbread, all to perfection! – Chris Daniels
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