Beef Teriyaki Stir Fry

 Ingredients

• 2 tbsp. vegetable oil, for frying
• 500g steak (sirloin or rib-eye), sliced thinly
• 50g cashew nuts
• 1 tbsp. Blue Dragon Sesame Oil
• 4 shiitake mushrooms, sliced
• 1 tsp. caster sugar
• 1 tbsp. Blue Dragon Light Soy Sauce
• 1 sachet (120g) Blue Dragon Teriyaki Stir Fry Sauce
• 1 bag spinach leaves, washed and prepared

Method

Heat the vegetable oil in a wok and stir fry the steak for thirty seconds. Remove with a slotted spoon and place in a sieve to drain.

In the remaining oil stir fry the cashew nuts for 1-2 minutes until golden brown. Remove with a slotted spoon and set aside on kitchen paper.

Add Sesame Oil and the mushrooms to the wok and stir fry for 2 minutes. Add the sugar, Light Soy Sauce and 2 tablespoons of water and and stir fry for 1 minute, until bubbling and hot.

Pour the Teriyaki Stir Fry Sauce into the wok, and add the beef, spinach and cashew nuts (reserving a small number for garnish).

Stir until warmed through and the spinach has wilted, and then arrange on a plate with steamed rice, and garnish with the last of the cashew nuts, roughly chopped.

Source: Blue Dragon