Thai Beef & Snow Pea Stir-Fry

While the rice is cooking, thinly slice the red onion. Thinly slice the carrot (unpeeled) into half-moons. Finely chop the garlic (or use a garlic press). Trim the snow peas and slice in half. Pick the basil leaves and thinly slice. In a small bowl, combine the sweet chilli sauce, soy sauce and rice wine vinegar.

When the rice has 10 minutes cook time remaining, heat a drizzle of olive oil in a large frying pan over a high heat. When the oil is hot, add 1/2 the beef strips and season with salt and pepper. Cook for 1-2 minutes, or until browned and cooked through. Transfer to a plate. Repeat with remaining beef strips. TIP: Cooking the meat in batches over a high heat allows it to brown and develop flavour and keeps it tender.

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

Add the roasted cashews and sweet chilli mixture to the pan. Cook, stirring regularly, for 1-2 minutes or until combined. Return the beef strips and any resting juices to the pan. Toss through to coat, then remove from the heat