Beef & Vegetable Stir-Fry – with cashews & fresh basil

A stir-fry is a great easy meal and is a simple way to include lots of vegetables in the meal. Here’s one of my favourite ways to cook a beef stir-fry – and it’s lovely with fresh basil leaves from the garden. Just be sure to cook your beef on a fairly high heat and quickly and cook the vegetables only to the point that they still have some crispness.  Here we go…

Ingredients

• Grassfed beef strips (topside steak sliced across the grain or rump steak sliced)
• 1 tablespoon tallow, beef fat from the top of your cooled stock (or oil)
• 1 red chilli
• 2 red or brown onions, cut into thin wedges
• 2 cloves garlic, crushed
• Green beans, trimmed and cut in half on the angle
• 1 red capsicum, sliced
• 2 zucchini, halved across & sliced
• 1 head broccoli – broken into small florets
• Snow peas, trimmed and halved on the angle
• 2 tablespoons soy sauce or tamari
• 1 tablespoon sugar
• Small bunch of basil leaves (they are great fresh from the garden)
• Unsalted cashews (roasted)

Method

Add the tallow to a pan of relatively high heat and add beef strips.  Cook quickly in batches and remove.  Add chilli, onions & garlic and stir fry briefly. Add the beans, capsicum, snow peas, broccoli and zucchini and cook until tender. Stir in the soy sauce and sugar, then add the beef back in. Serve with cooked jasmine rice and sprinkled with the cashew and basil leaves.

If you’d like to order our grassfed beef for stir-fries and many other nourishing meals, you might like to see our list of Hampers.