Thai Cashew Beef
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.
Prep Time15 minutes mins
Cook Time30 minutes mins
Total Time45 minutes mins
Course: Beef, Entree
Cuisine: Thai
Keyword: coconut, flank steak, ginger, improv cooking challenge, lime, thai cashew beef, thai recipes
Servings: 4 servings
Calories: 798kcal
Author: NicholeL
For the Marinade:
- ⅔ cup sweet Thai Chili Sauce
- ½ cup soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon garlic minced
- 1 tablespoon grated ginger
- 1 teaspoon lime juice
For the Cashew Beef:
- 1 lb flank steak cut into strips
- 1 bunch asparagus ends trimmed and cut into 1 inch pieces
- 1 zucchini cut into 2 inch strips
- 1 carrot cut into 2 inch pieces
- 1 red bell pepper diced
- 1 jalapeno diced
- 2 tablespoon garlic minced
- 2 tablespoon ginger grated
- 2 tablespoon sesame oil
- ¼ cup coconut milk
- ¼ cup beef broth
- 1 cup cashews
- 1 handful Thai basil
For the Coconut Rice
- 1 ½ cups jasmine rice
- ~ 1 cup coconut milk
- 2 cups broth or water
For the Cashew Beef:
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.
Remove the vegetables to a plate and add the remaining tablespoon of sesame oil to the skillet.
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.
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:
Add the jasmine rice, coconut milk, broth or water to a large saucepan. Bring to a boil over medium high heat.
Reduce to a simmer, cover and cook for 15 minutes.
Drain any water and fluff with a fork.
- I made coconut rice to use the remainder of the can of coconut milk. Alternately you can cook the rice in broth or water.
Serving: 4servings | Calories: 798kcal | Carbohydrates: 66.2g | Protein: 46.6g | Fat: 39.3g | Saturated Fat: 12.9g | Cholesterol: 62mg | Sodium: 2950mg | Fiber: 4.4g | Sugar: 23.9g