Ingredients

• 500g rump steak, thinly sliced
• 1 tablespoon finely grated fresh ginger
• 1 tablespoon olive oil
• 500g fresh or frozen stir-fry vegetables
• ¾ cup reduced-salt chicken stock
• 2 tablespoons Asian-style plum sauce
• ¼ cup roasted, unsalted cashews
• 2 x 250g packet microwavable brown rice
• 3 spring onions, thinly sliced

METHOD

• Combine beef and grated ginger. Place oil in a wok and set over high heat. Stir-fry beef for 3–5 minutes until browned and just cooked through. Transfer beef to a plate and set aside.
• Spray wok with oil and return to heat. Add vegetables, stock and plum sauce. Cook for 2 minutes until sauce thickens and vegetables are tender. Return beef to wok with cashews and stir-fry for 1 minute until heated through and coated in sauce.
• Meanwhile, heat brown rice according to packet directions. Serve beef stir-fry with rice and top with sliced spring onions.

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