This weekend’s recipe is inspired by home grown Australian macadamias!
With their soft, velvety crunch and creamy, buttery flavour, Australia’s favourite nut has a simple elegance that adds something special to any dish.
Grown in northern NSW, south-east Queensland and Western Australia, our macadamias are one of the highest food sources of ‘good’ fats and a delicious way to incorporate more nutritious foods in our diet.
Buy Australian macadamias from supermarkets, green grocers like farmers’ markets, health food stores or online.
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
½ cup oyster sauce
¼ cup chicken stock
1 bunch broccolini, cut into thirds
1 cup unsalted macadamias, roughly chopped
½ 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 quarter of the macadamia oil in a wok over high heat until just smoking. Add one-quarter of the beef mixture and stir-fry for 2 minutes or until the beef is browned. Transfer to a bowl.
3. Repeat in 3 more batches with remaining beef mixture and oil, reheating wok between batches.
4. Heat the sesame oil in the wok. Add the beef mixture, oyster sauce, chicken stock and broccolini.
5. Stir-fry for 1-2 minutes until heated through. Remove wok from heat.
6. Add the macadamias and half the basil, and toss to combine.
7. Spoon stir fry among serving bowls. Sprinkle with remaining basil and serve immediately with steamed rice.
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