This week’s fresh recipe idea using only Aldi ingredients
Ingredients
600g beef BBQ blade steak, cut into strips
3 small red chillies, seeded and sliced
2 cloves garlic, finely chopped
1 tbsp. fresh ginger, grated
1 bunch green beans, cut into 3cm lengths
2 tbsp. Asia Specialities soy sauce
2 tbsp. oyster sauce
2 tbsp. Westcliff lemon juice
1 tsp. Merryfield brown sugar
2 tsp. White Mill cornflour
2 tsp. Remano olive oil
1 onion, cut into thin wedges
1/3 cup cashews, chopped
Imperial Grain steamed jasmine rice to serve
Method
- Combine the beef strips with the chilli, garlic, ginger and a little oil. Steam or microwave the green beans until just tender.
- Combine the soy and oyster sauces, lemon juice, sugar and cornflour in a bowl.
- Heat the wok and ensure it is hot. Add the olive oil, then onion, cooking until soft. Remove from the wok and reserve.
- Reheat the wok, ensuring it is hot. Stir fry the beef strips in 3 batches, reserving each cooked batch to rest in a warm bowl. Reheat wok between each batch.
- Return the onion and beef to the wok and add the combined sauce and cornflour mixture. Toss until just thickened, stir through the cooked green beans.
- Scatter with the cashews and serve with steamed jasmine rice.
Tip: Cook meat in small batches, at a maximum of 250g at a time. When you add the meat to the wok, work from the outer side of the wok into the centre where it will be hottest.
Serves 4
Enjoy!