Serves 4
INGREDIENTS
500g beef fillet, thinly sliced
2 lemongrass stalks, thinly sliced (bottom third only) 1 red onion, thinly sliced
2 garlic cloves, thinly sliced
4cm piece of ginger, peeled and cut into matchsticks 1 long red chilli, stem removed, thinly sliced
1 teaspoon Chinese five spice
4 tablespoons macadamia oil
1 teaspoon sesame oil
1/2 cup oyster sauce
1/4 cup chicken stock
1 bunch broccolini, cut into thirds
1 cup unsalted macadamias, roughly chopped
1/2 cup basil leaves, torn
jasmine rice, to serve
METHOD
1 Combine the beef, lemongrass, onion, garlic, ginger, chilli and five-spice in a large bowl.
2 Heat 1⁄4 of the macadamia oil in a wok over high heat until just smoking. Add 1⁄4 of the beef mixture and stir-fry for 2 minutes or until the beef is browned. Transfer to a bowl. Repeat in 3 more batches with remaining beef mixture and oil, reheating wok between batches.
3 Heat the sesame oil in the wok. Add the beef mixture, oyster sauce, chicken stock and broccolini and stir-fry for 1-2 minutes or until heated through. Remove wok from heat. Add the macadamias and half the basil and toss to combine.
4 Spoon stir-fry among serving bowls. Sprinkle with remaining basil and serve immediately with steamed rice.
The Carousel thanks Australian Macadamias for this recipe.
