Chilli Beef and Cashew Stir Fry

Meanwhile, peel and crush the garlic. Finely slice the red onion. Slice the carrot (unpeeled) into 0.5 cm half-moons. Trim the ends of the snow peas. Pick the basil leaves and finely slice.

Heat a drizzle of olive oil in a large frying pan over a high heat. Once hot, add ⅓ of the beef strips and cook for 1-2 minutes, or until browned and cooked through. Remove from the pan and set aside on a plate. Repeat with remaining beef strips. TIP: Cooking the meat in batches over a high heat allows it to brown and develop flavour instead of stewing in the pan, leading to more tender meat.

Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the red onion and cook for 2-3 minutes or until softened. Add the garlic and cook for a further 1 minute, or until fragrant. Add the snow peas, carrot and water (for the veggies) and cook, tossing regularly, for 2-3 minutes or until just tender.

Add the roasted cashews, Thai chilli jam paste, soy sauce and rice wine vinegar to the pan. Cook, stirring regularly, for 1-2 minutes or until combined. Return the beef strips and any resting juices to the pan. Stir through to coat and remove from the heat.