Cook Book Recipe

Ingredients:
¼ cup (60ml) peanut oil
600g rump steak, thinly sliced
1 onion, cut into wedges
2-clover garlic, crushed
¼ cup (60ml) beef stock
2 tablespoons soy sauce
1-tablespoon oyster sauce
1-tablespoon chili bean sauce
2 teaspoons corn flour
1 red capsicum, juliened
200g snow peas
½ cup (80g) cashews, toasted

Procedure:
1.Heat a wok until very hot, ad 1-tablespoon oil and swirl to coat. Add half the beef and stir-fry for 4 minutes, or until browned. Repeat with another tablespoon oil and the remaining beef. Remove.
2.add the remaining oil to the wok and swirl to coat. Add the onion and stir – fry for 1 minute. Add the garlic and stir-fry for another minute.
3.Place the stock, soy, oyster and chilie bean sauces and corn flour in a bowl, mix well and add to the wok. Add the capsicum and snow peas. Return the beef to the wok and stir-fry for 2 minutes, or until the vegetables are just cooked but still crunchy. Stir in the cashew and serve with boiled rice.