Name: Stir-fried Beef with Cashews
Yield: Serves 4
Cuisine: Thailand
Ingredients: 50 g (2 oz) roasted cashew nuts; 1½ tablespoons oyster sauce; 2 teaspoons cornflour; 2 teaspoons fish sauce or light soy sauce; 2 tablespoons lime juice; 2 tablespoons finely sliced shallots; 1 tablespoon coarsely chopped garlic; 6 spring onions, finely sliced on the diagonal; 2 teaspoons Thai red curry paste; 2 dried red chillies; 2 tablespoons Shaoxing rice wine or dry sherry; 3 tablespoons groundnut (peanut) oil; 1 teaspoon sesame oil; 1 tablespoon light soy sauce; 450 g (1 lb) lean beef steak

Preparation info

Serves
4

Difficulty
Medium

Appears in

Ken Hom Cooks Thai

By Ken Hom

Published 2001

About

Cashews are a ‘New World’ nut, native to the Amazon region but instantly popular wherever they are introduced, and Thailand is no exception. They add a crunchy and flavourful dimension to this beef dish.

Here again we have what seems to be a staple from Chinese cuisine, but one transformed into a Thai delicacy through the action of Thai seasonings, in this case most particularly the distinctive fish sauce.