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.
Servings: 4 servings
Calories: 798kcal
Ingredients
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
Instructions
For the Marinade:
- Combine the marinade ingredients together and reserve ¼ cup for later.
- 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:
- 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.
To Assemble:
- Divide the coconut rice between four bowls. Add the cashew beef mixture on top and garnish with cashews and basil leaves.
Notes
- I made coconut rice to use the remainder of the can of coconut milk. Alternately you can cook the rice in broth or water.
Nutrition
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
