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THE CLASSIC & NEW
Cashew, Ginger & Sesame Veal Stir-fry
- Prep Time: 10 mins
- Cooking Time: 15 mins
- Serves: 5
INGREDIENTS
1 tbsp peanut oil
500g Richmond Valley Veal Fillet, sliced into strips
2 cloves garlic, crushed
1 tbsp ginger, grated
200g vermicelli noodles
250g green beans
Basil
Kecap Manis (sweet soy sauce) to serve
Cashew Sauce
½ cup tahini
¼ cup soy sauce
½ cup chicken stock
2 tbsp honey
½ cup roasted cashews, roughly chopped
METHOD
Place all sauce ingredients in a bowl and stir to combine. Set aside.
Cook vermicelli noodles to the directions on pack. Set aside.
Heat the oil in a large wok or frying pan over high heat. Add the veal, garlic and ginger and cook until browned. Add the sauce and cook, stirring, for 2–3 minutes or until the veal is cooked through. Add the noodles and beans and toss to combine.
Top with basil, a drizzle of kecap manis and extra cashews to serve.
REDISCOVER A
COOKING CLASSIC
- Mild & extra tender
- A GREAT SWAP FOR BEEF
- QUICK & EASY TO COOK
