Ginger Beef, Cashew nuts, Mushroom and Kale Stir Fry

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AD| Paid Partnership with The Scotch Kitchen

 

The lovely people at BritMums and The Scotch Kitchen challenged me to come up with an easy to

make family dish using a beautiful cut of beef. I’ve come up with this delicious ginger beef, cashew

nut, mushroom and kale stir fry which is ready in a little under 20 minutes! It’s part of the Family

Favourite campaign, sponsored by The Scotch Kitchen. Check out my stories for how I made it and

see the recipe below.



Beef is naturally rich in protein, low in salt and provides eight essential vitamins and minerals that

supports good health and wellbeing. These are: iron, niacin (vitamin B3), vitamins B6 and B12, zinc,

riboflavin, potassium and phosphorus.



I love cooking with beef because it’s so versatile, perfect for quick weeknight family meals and easily

adaptable to lots of different cuisines. There are so many different cuts to use so no meal ever needs

be the same!



As I’m feeding a growing toddler and pregnant wife each day it’s really important to me that I’m

cooking lean and tasty dishes packed full of vitamins and minerals, and that’s just what you’ll find in

this dish.



For more great recipes head to www.scotchkitchen.com.

Ingredients

 

-approx 300g good quality beef


-2 large handfuls of kale


-A pack of mushrooms


- a handful of cashewnuts


-2 cloves garlic


-1 onion


-sesame seeds to garnish


-wholegrain rice


For the marinade:

25g cornstarch


25ml rice wine vinegar


50ml soy sauce


1 inch of diced ginger


75ml chicken stock

Method

 

1. Mix the marinade ingredients together in a bowl, cut the beef into chunks and mix well. If

you have the time, cover and refrigerate for 15mins or so


2. Start cooking your wholegrain rice as per packet instructions


3. Dry fry the cashews for a few mins then set aside. Add some oil to the pan then add the

beef, trying to keep back as much of the marinade as you can. Brown for 2-3 mins then remove from

the pan.


4. Add a diced onion to the pan, then add 2 cloves diced garlic, sliced mushrooms and the kale.

Stir fry for 5 mins.


5. Add the beef back in along with the rest of the marinade, cook for a further 2-3 minutes.


6. Drain the cooked rice, spoon the stir fry on top and garnish with sesame seeds, mmm mmm!


For more great beef recipes head to www.scotchkitchen.com