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WOK-FRIED ANGUS RESERVE FILLET STIR-FRY WITH ZUCCHINI, CASHEWS AND KIMCHI

Serves
4
Prep
15 mins
Cook
20 mins
Difficulty
Easy
Ingredients.
  • 500g Angus Reserve fillet, sliced very finely
  • ¼ cup Chinese cooking wine
  • 1 Tbsp cornflour
  • ¼ cup oyster sauce
  • 2 Tbsp tamari
  • 2 tsp Chiu Chow dried chilli sauce
  • 2 tsp sesame oil
  • finely grated zest and juice of 2 limes
  • 2 Tbsp vegetable oil
  • 1 brown onion, very finely sliced
  • 6cm piece ginger, cut into fine batons
  • 2 medium zucchini, chopped
  • 1 cup kimchi, finely chopped
  • ¼ cup roasted and salted cashews
  • mint, coriander and hokkien noodles, to serve
Method.
  • Mix the fillet, Chinese cooking wine and cornflour in a bowl, then set aside for 10 minutes. Combine the oyster sauce, tamari, chilli sauce, sesame oil, zest and juice in a second bowl.
  • Pour the vegetable oil into a heavy wok over a high heat, then fry the onion and ginger for 3 minutes. Add the beef and cook, stirring constantly, until browned. Pour in the sauce with zucchini and kimchi, then cook, stirring often, until sauce has thickened. Mix in the cashews, then serve with herbs and hokkien noodles.
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