Beef Stir-Fry with Teriyaki sauce, Young corn & Cashews

I am all for yumminess...I love to try every flavour, herb and spice there is in the world- if possible! but I also like  cooking to be easy & fun, so when I am too lazy to whip up meticulous meals, I always go for stir-frying...the secret is in the flavours you toss in, beef is ideal and goes well with liquid seasonings because it absorbs them quite nicely. This one is a family favourite:



INGREDIENTS:

500 gms. rump steak, sliced into thin strips

2-3 cloves minced garlic

baby corn, sliced lengthwise

broccoli, separate flowerettes

a handful of roasted, unsalted cashews

half of each: green, yellow and red bellpepper/capsicum, cut into either strips or chunks

soy sauce, 1/4 cup

teriyaki sauce or alternatively oyster sauce (in your local grocery, asian section)

sesame oil, 1-2 tbsp. more or less is up to you



HOW TO:

1. First we marinate the beef with soy sauce and minced garlic, leave that for at least 20 minutes...so that gives you time to prepare your veges.

2. Heat your deep wok or frying pan, toss in about 1/2 cup of cooking oil (except olive because it is quite strong..) and add beef- remember that stir frying requires high heat but we can flip from high to medium anytime because we don't want to burn our oil, so just use our dependable common sense eh? LOL...

3. Ok...stir-fry for 2-3 minutes and throw in the teriyaki sauce, corn and cashews. Saute' for another 5 minutes, add broccoli. IF the beef starts to produce 'jus' just let it be, it helps tenderize the meat. Add more teriyaki sauce as needed, we want it to be saucy as well and not dry.

4. By this time, the meat would be tender and the flavours are well incorporated, so turn off the heat, toss in the capsicum (the heat will cook these) and dribble the sesame oil, mix well.

5. Serve with steamed rice and you may sprinkle with lightly toasted sesame seeds before serving if you want to.