1–1 ½ pounds Australian beef strip loin, rib eye or tenderloin
1 tablespoon soy sauce
1 teaspoon corn starch
1 tablespoon vegetable or canola oil
1 clove garlic, crushed
2-inch piece fresh ginger, peeled and cut into thin slices
½ cup raw cashews
2 green onions, cut diagonally into 2-inch pieces
1 ½ cups snap peas
2 tablespoons honey, softened
2 tablespoons rice wine (Mirin) or sherry
Thinly slice steak and place in a bowl. Add soy sauce and corn starch and mix to coat beef.
Heat a stir fry pan or wok over high heat, add oil and swirl to coat sides. Add garlic, ginger and cashews and stir-fry for 1 minute or until cashews are golden.
Add beef and stir fry until rare, about 1-2 minutes.
Add onions and snap peas, stir-fry 2 minutes or until peas are tender crisp.
Combine honey and rice wine then add to pan. Stir quickly just to coat and spoon straight away in bowls or over the rice.
Enjoy with a glass of sake or Pinot.
To Serve (optional)
Serve with steamed rice.