600g rump steak, sliced thinly
200g green beans, cut into 2cm batons
3 carrots, cut into thin 2cm strips
3 baby capsicums, sliced thinly
½ bunch English spinach, sliced thinly
200g haloumi, cut into 2cm dice (for vegetarian box only)
4 cloves garlic, sliced
4 tbsp vegetable oil
1/3 cup beef stock
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 3 minutes. 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 diced haloumi. Pan fry haloumi until golden on all sides then add back to the stir fry at the end with the chilli/garlic, cashews etc.