4 cloves garlic, sliced
4 tbsp vegetable oil
1/3 cup beef stock (replace with vege stock for vegetarian version)
½ cup roasted salted cashews, roughly chopped
2 long red chillis, sliced
3 tbsp light soy sauce
2 tbsp kepac manis (sweet Indonesian soy sauce)
Steamed jasmine rice to serve
Heat a heavy based frypan or wok over high heat. Add 1 tbsp oil, chilli and garlic and saute for 1-2 minutes until chilli is crisp. Remove from pan and set aside. Season the beef and add to the hot wok with a little extra oil in three batches. Cook for 1 minute until browned. Remove from pan. Add the remaining oil, green beans and carrots and stir fry for 2 minutes then add beef stock and soy sauce and cook for a further 3minutes. Add the chilli/garlic mixture, sliced baby capsicums, spinach, cashews and kecap manis. Turn to coat well.
Serve immediately with jasmine rice.
Replace beef with ¼ red cabbage sliced thinly and 1 bunch paris carrots cut into slices. Saute chilli and garlic as above then add cabbage, green beans and paris carrots. Add vege stock and soy sauce and cook for a further 3 minutes. Add the chilli/garlic mixture, sliced baby capsicums, spinach, cashews and kecap manis.
Turn to coat well.