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Lamb with Cashew nuts

We are big fans of Chinese food and often use cashew nuts. There is a great chicken cashew nut recipe but with lamb and a spicy chili sauce adds a little something extra. (easily serves 4)

What you need

750g rump or sirloin steak
1 cup unsalted cashew nuts
1 large onion cut into wedges and separated
200g snow peas
1 tin sliced bamboo shoots
1 large red chili finely sliced
Pinch dried chili or 1 dried chili chopped
2 tablespoons sweet chili sauce
Splash of soy sauce
Oil for frying

The process

Slice the steak into thin slices (always remember to slice across the grain) and place into a bowl. Add the chili powder and a dash of say sauce and leave to marinate for about 20 minutes.

In a hot pan, heat some oil and quick fry the steak strips in bathes until lightly browned, remove and set aside.

Wipe the pan or wok clean with paper towel, add a little more oil, add the cashew nuts. Toss them around until they are showing signs of browning. Remove and set aside with the steak.

Wipe clean again, add a little more oil and fry the onion pieces and snow peas. Toss them around for about 2 minutes then add the bamboo shoots and the steak and cashew nuts and toss to combine. Add the chili sauce and soy sauce and stir fry for about another 2-3 minutes.

Serve straight away with rice or noodles.