- 35g cashews
- 200g Brussels sprouts
- 2 carrots
- 1 onion
- 2 garlic cloves
- A thumb of ginger
- 1 chilli
- A handful of coriander
- 1 tsp Sichuan peppercorns
- 250g beef strips
- 125g pad Thai noodles or Asia noodles
- 2 tbsp tamari
- 1 lime
Prep: 15 mins | Cook: 15 mins
1. Set a large, dry frying pan or wok on a high heat. Add the cashews and toast for 2-3 mins, tossing occasionally, till golden and toasted on all sides. Tip into a bowl and crush slightly with the end of a rolling pin or a jam jar. Set aside till later. Set the wok aside for later.
2. Fill a large pan with water and set on a high heat to come to the boil. Finely slice the Brussels sprouts. Trim, peel and thinly slice the carrots on the diagonal. Peel and thinly slice the onion.
3. Peel and crush or finely grate the garlic. Peel and finely grate or chop the ginger. Halve the chilli, scraping out the white membrane for less heat. Finely chop the chilli. Separate the coriander stalks and leaves (save the leaves for later), and finely chop the stalks. Roughly crush 1 tsp Szechuan peppercorns.
4. Slice the beef strips into bite-size pieces. Pour 1 tbsp oil into the empty frying pan or wok and return to a high heat. When smoking hot, add the beef. Stir fry for 2-3 mins, stirring frequently, till golden brown on all sides. Transfer to a side plate.
5. Add another splash of oil to the pan and add the garlic, ginger, chilli, coriander stalks and crushed Sichuan peppercorns. Sizzle for 15-30 secs till fragrant, then slide in the chopped onion, carrots and sprouts. Stir fry for 4-5 mins till golden and still with a little bite.
6. The pan of water should be boiling by now. Add the noodles and cook according to the packet instructions while the veg fry. Drain well.
7. Toss the noodles into the wok and stir to combine. Pour in 2 tbsp tamari and squeeze in a little lime juice. Return the beef to the wok with any resting juices from the plate. Toss together till well mixed and warmed through.
8. Pile the stir-fry onto plates and serve topped with the toasted cashew nuts and reserved coriander leaves, with wedges of the remaining lime on the side for squeezing.