500g beef stir-fry strips
2 tablespoons vegetable oil
½ cup dumpling soy sauce
1 tablespoon chilli garlic paste
2 teaspoons brown sugar
300g green beans, trimmed, halved
1 large red capsicum (250g), thinly sliced
1 cup roasted unsalted cashews
Steamed white rice, to serve
Toss beef with half the oil in a bowl.
Combine sauce, paste and sugar in a small jug. Mix well.
Heat an oiled, large wok over a high heat. Add beef in two batches. Stir-fry for about 3 minutes, or until browned and just cooked. Remove.
Heat remaining oil in same wok over a medium to high heat. Add beans. Stir-fry for 2 minutes. Add capsicum. Stir-fry for a further 2 minutes, or until tender.
Return beef to wok with sauce mixture. Stir-fry for 2 minutes, or until hot. Stir in cashews.
Serve with rice.
TIP! Replace stir-fry strips with sliced beef rump steak. Dumpling soy sauce is available from the Asian section of major supermarkets. Chilli garlic paste can be replaced with sweet chilli sauce for a kid-friendly version.