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.
Put the beef in the freezing compartment of the refrigerator for 20 minutes. This will allow the meat to harden slightly for easier cutting. Then cut it into thin slices
Heat a wok or large frying pan over high heat until it is very hot. Add the groundnut oil, and when it is very hot and slightly smoking, add the beef from the marinade and stir-fry for about 2 minutes. Remove the meat and drain it in a stainless-steel colander set inside a bowl, leaving about
© 2001 Ken Hom. All rights reserved.