All ingredients are available at Foodsaver (except those marked with an *)
3 tbs Chorio Olive Oil
2 tsp Ardo Diced Red Chili
1 tbs Ardo Diced Garlic
3 tbs Ardo Shallots
400 grams Fresh Black Angus Rump Cap Picanha, sliced into thin strips
275 grams Ardo Cut Beans
1 tsp Ardo Diced Ginger
1 fresh red pepper, finely diced*
2 tbs white wine*
2 tbs soy sauce*
1/2 tsp sesame oil*
1 tbs oyster sauce*
Large pinch of Foodsaver White Sugar
1/2 cup salted, roasted cashew nuts*
1 cup Foodsaver Indian Basmati Rice
2 cups water
Sponsored by 
1. Add 1 cup of basmati rice and 2 cups of water to a pot on the stove over medium-high heat. Boil until the rice has absorbed almost all of the water. Turn off the heat, and let the rice continue to cook on its own until ready.
2. While the rice is boiling, add the olive oil to a frying pan over high heat. Once the oil is hot, add the shallots, garlic, ginger and chili. Once the shallots have softened add the beef. Stir fry it until the liquid released has evaporated and the beef is cooked. Add the wine.
3. Once the wine has evaporated, add the red pepper and green beans. Add the soy sauce, oyster sauce and sesame oil. Add the sugar. Add the salted cashew nuts. Stir all together.
4. Serve together with basmati rice.
Oh, they are so beautiful! I have to try! It would also be really cute if you made beef 🙂