Thai Cashew Beef

5 from 1 reviews

Thai Cashew Beef is a simple but flavorful stir fry style dish with Thai flavors that can be made using up just about any veggies you might have hanging out in the fridge.



For the Marinade:

For the Cashew Beef:

For the Coconut Rice


For the Marinade:

  1. Combine the marinade ingredients together and reserve 1/4 cup for later.
  2. Add the sliced beef to a container or sealable bag and pour in the remaining marinade. Let marinate for 30 minutes to 1 hour.

For the Cashew Beef:

  1. Heat a large skillet with 1 tablespoon of the sesame oil. Add the asparagus, zucchini, carrots, bell pepper and jalapeno and cook for 5 minutes over medium high heat, until the vegetables have softened. Add in the garlic and ginger and cook for 1 minute more.
  2. Remove the vegetables to a plate and add the remaining tablespoon of sesame oil to the skillet.
  3. Drain any remaining liquids of the marinade from the beef and discard. Add the beef to the skillet and cook for 5-7 minutes, stirring frequently to cook the beef through.
  4. Return the veggies to the skillet and add in the coconut milk and beef broth. Bring to a simmer for 5 minutes.

For the Coconut Rice:

  1. Add the jasmine rice, coconut milk, broth or water to a large saucepan. Bring to a boil over medium high heat.
  2. Reduce to a simmer, cover and cook for 15 minutes.
  3. Drain any water and fluff with a fork.

To Assemble:

  1. Divide the coconut rice between four bowls. Add the cashew beef mixture on top and garnish with cashews and basil leaves.



Keywords: thai cashew beef, improv cooking challenge, thai recipes, flank steak, ginger, coconut, lime,

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