Chili Beef, Cashew and Cabbage Stir-Fry

image :  Chili Beef, Cashew and Cabbage Stir-Fry


  • 2 teaspoons cornstarch
  • 1 tablespoon water
  • 1 tablespoon peanut oil, plus 1 tablespoon extra
  • 1 1/4 lbs (650g) lean ground beef
  • 1 tablespoon finely chopped ginger
  • 3 garlic cloves, minced
  • 2 tablespoons dry sherry
  • 3 cups finely shredded Chinese cabbage
  • 2 medium carrots, cut julienne
  • 1 small red pepper, cut julienne
  • 2 tablespoons hoi sin sauce
  • 2 tablespoon oyster sauce
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • 2 teaspoons crushed dried chili
  • 1 bunch green onions, chopped
  • 1/2 cup cashews, toasted


People may not consider ground beef for a stir-fry but it makes an easy and really quick dinner.

Combine cornstarch and water in a small bowl. Heat wok over medium-high heat. Add 1 tablespoon of peanut oil and half the beef. Stir-fry, breaking up any lumps with a spoon, until browned. Remove to a plate. Stir-fry remaining beef and remove to same plate.

Heat remaining peanut oil in same wok over medium-high heat. Add ginger and garlic, stir-fry for 1 minute. Stir in sherry. Add cabbage, carrots and pepper and stir-fry until almost tender.

Add sauces, sesame oil, chili, carrot, pepper and beef. Stir-fry until vegetables are just tender and beef is hot. Stir in cornstarch mixture. Stir-fry until sauce is thickened. Add green onions and cashews and toss to combine.

Serves 4 to 6.