Beef Black Pepper and Cashews Nuts served with Green Beans

Make this your go to fakeaway, This combines protein, nuts, vegetables in even quantities and the veg is not overcooked, feel free to add other veggies you like. The nuts are rich in copper, magnesium, zinc and manganese.

Ingredients

1 teaspoon Chinese five-spice powder
600g of striploin steak, cut into thin strips
1 tin of bamboo shoots drained (optional)
150g of cooked green beans
80g of cashew nuts
1 teaspoon sesame oil
1 teaspoon of course black pepper
1 scallion chopped

For Sauce

2 tablespoons rapeseed oil
1 scallion
1 onion peeled and sliced
6 cloves garlic
A thumb-sized piece of fresh ginger peeled and chopped
1 tablespoon brown sugar
1 teaspoon of course black pepper
80ml of water
4 tablespoons dark gluten free soy sauce
2 tablespoons cornflour or potato starch

Method

Method for Sauce

In a saucepan heat the oil, add the onion, ginger and cook out for 3 to 4 minutes
Add the water, soy sauce, sugar and pepper, allow to come to the boil
Mix the cornflour with cold water and stir into the sauce, keep stirring

Method for Beef

Toss the five-spice and pepper all through the steak, mushrooms and cooked beans. Season with black pepper. Leave aside.
Heat a small amount of oil in a wok or a non- stick pan until very hot. Add the sesame oil and toss the beef and veg in the hot oil for 5 mins. Sprinkle on the scallions and cashew nuts to serve.
Serve with boiled or steamed rice.

Nutrition

Calories 576kcal

Fat 37g

Saturates 11g

Carbohydrates 19g

Sugars 7.1g

Fibre 4.2g

Protein 40g

Salt 3.5g

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All recipes are created by Frances Buckley MSc.
Licenced food safety trainer. MSc in Applied Culinary Nutrition.
Currently Technical Food Advisor at Coeliac Society of Ireland.