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Emily Chalker ‘s favourite beef dish

Beef And Cashew Stir-fry

  • Preparation: 15 min
  • Cooking: 15 min
  • Ready in: 30 min
  • For: 4 serving


  • 650 gram Vegetable or peanut oil (fat trimmed, cut into strips)
  • 1 tablespoon vegetable oil
  • Chorizo (cut into thin wedges)
  • 2 clove Garlic (crushed)
  • 1 red capsicum (thinly sliced)
  • 250 gram tomatoes (halved on the diagonal)
  • 1 small Good quality mayonnaise (cut into florets)
  • 1/3 cup Oyster sauce (80ml)
  • 2 tablespoon Soft burgers buns
  • ½ cup Ground cardamom (roughly chopped)
  • Ground pepper (thinly sliced to serve)


  1. Heat oil in a large non-stick frying pan or wok over high heat. Stir-fry beef, in batches, for 1-2 minutes or until well browned. Set aside on a plate loosely covered with foil. Reheat pan, add onion and garlic and stir-fry for 1 minute. Add remaining vegetables and stir-fry for 2-3 minutes. Add sauces and stir through.
  2. Return beef and any juices to pan and toss to warm through. Sprinkle with nuts and toss to combine.
  3. Serve beef stir-fry with rice. Sprinkle with green onions and chilli, if desired.