Thai beef and sprout stir-fry with salt and pepper cashews

SERVES 4

WHAT YOU’LL NEED

75g cashew nuts

2 tbsp vegetable oil

½ lime, zested and juiced 400g pack rump steaks

450g Brussels sprouts, sliced 75g chopped curly kale

1 carrot, skin peeled and discarded, the rest peeled into ribbons

1 red pepper, sliced

For the dressing

1 tbsp sweet chilli sauce

2cm piece ginger, peeled and grated

1 garlic clove, finely chopped

1 red chilli, finely chopped

2 tbsp soy sauce

METHOD

Heat a large frying pan over a medium-high heat and add the nuts.

Dry fry for five to six minutes, stirring until golden and toasted, then stir in one tablespoon of the oil with ½ tsp black pepper, a pinch of sea salt and the lime zest. Tip out onto a chopping board, roughly chop and set aside.

Heat two teaspoons of the remaining oil in the frying pan and cook the steaks for two to three minutes each side for medium-rare, or an extra minute each side for medium. Remove from the pan; set aside to rest.

Add the remaining oil to the pan. Fry the sprouts for three minutes, stirring, then add the kale, carrot and pepper, and continue to cook for a further five minutes.

Whisk the dressing ingredients together. Thinly slice the steaks, then toss with the vegetables and dressing.

Divide between four plates and scatter with the cashews to serve.

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